La Kama Spice Blend

This image courtesy of Joseph DeLeo

A light yet fragrant spice blend, my version does not toast the spices before grinding them. La Kama is often used in harira, the lentil and tomato soup eaten to break the Ramadan fast. It’s an all-round mixture that serves as a seasoning for both meat and meatless tagine dishes.

Makes3 tbsp (45 mL)



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturespiced


  • 1 tbsp black or green peppercorns 15 mL
  • 2 tsp cumin seeds 10 mL
  • 2 whole cloves 
  • 2 tsp ground turmeric 10 mL
  • 1 tbsp minced fresh gingerroot 15 mL
  • ½ tsp ground nutmeg 2 mL


  1. In a mortar (using pestle) or small electric grinder, combine peppercorns, cumin, cloves and turmeric. Pound or grind spices until finely ground. Add ginger and nutmeg and mix well. Use immediately or store in an airtight container in the refrigerator for up to 3 days.


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