Very aromatic without being overpoweringly hot, this spice blend is versatile for tangine dishes that include fruit and can even be used in small amounts in sweet dishes and beverages.
Recommended Equipment:small tagine, spice wok or cast-iron skillet
mortar and pestle or spice grinder
Ingredients:1 piece(2 inches/5 cm) cinnamon, crushed
2 tbsp cardamom seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
2 tspn black peppercorns
3 whole cloves
1 star anise
1/4 tspn ground nutmeg
Preparation:- In the bottom of a small tagine, spice wok or skillet, combine cinnamon, cardamom, coriander, cumin, peppercorns, cloves and star anise. Toast over medium-high heat, stirring occasionally, for 4 to 5 minutes or until lightly colored and fragrant. Remove from direct heat just as the seeds pop; do not let the spices smoke and burn. Let cool.
- In a mortar (using pestle) or small electric grinder, pound or grind toasted spices until coarse or finely ground. Add nutmeg to ground spices and mix well.
- Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months.
Makes 1/4 cup (60 mL)
Recipe courtesy of 150 Best Tagine Recipes by Pat Crocker
Morocco [
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