Sunday, 22 September 2013

Moroccan Dry Spice

Wow, it has been a while since I wrote my last blog, sorry all. I have been doing some experiments with some dry Moroccan spice mix. I tell you now, the smells are amazing and so are the tastes.

I have made 2 Dry Spice Mix's; Ras al Hanout (1) and Baharat (2). Both of these can be used to either marinate meat, use in Tagine and to flavor Cous Cous. To make a marinate for meat just add a little olive oil to make it wet and rub it into your meat.

Moroccan is by far my favorite cuisine. Smelling these spice mix's puts you right in the centre of Morocco's spice markets and the heart of Moroccan cuisine.

1) Ras al Hanout

What you need:
Lightly roast and finely grind -
1 tsp cumin seeds
1 tsp coriander seeds
the seeds from 6 cardamom pods
1/2 tsp fennel seeds
1/2 tsp black peppercorns 

2 tsp sweet paprika 
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp cayenne pepper
1 tsp sea salt
1/2 tsp sugar
1/2 tsp allspice 

How to:
Mix all spices together. It will keep for up to 3 months in an airtight jar.

2) Baharat

What you need:
5 tbs sweet paprika
4 tbs black pepper, finely ground
3 tbs cumin seeds, finely ground
2 tbs coriander seeds, finely ground
2 tbs cinnamon powder
2 tbs cloves, finely ground
1 tbs ground star anise
1 tsp grated nutmeg

How to:
Mix all spices together. It will keep for up to a year in an airtight jar.


  1. Both dry rubs sound wonderful. I love the spices that you have put together.

  2. Moroccan spices smell also good, and they give good taste, i will try your way in mixing it, it sound good.