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Moroccan Cinnamon Spice Blend

This image courtesy of Joseph DeLeo

Very aromatic without being overpoweringly hot, this spice blend is versatile for tagine dishes that include fruit and can even be used in small amounts in sweet dishes and beverages.

CostInexpensive

Easy

Total Timeunder 30 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

Ingredients

  • Small tagine
  • 1 piece (2 inches/5 cm) cinnamon, crushed 
  • 2 tbsp cardamom seeds 30 mL
  • 2 tbsp coriander seeds 30 mL
  • 1 tbsp cumin seeds 15 mL
  • 2 tsp black peppercorns 10 mL
  • 3 whole cloves 
  • 1 star anise 
  • ¼ tsp ground nutmeg 1 mL

Instructions

  1. 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.

  2. 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.

  3. Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months.

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