Recipe by Laura Frankel

Moroccan Spice Mix

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Moroccan Spice Mix
Parve Parve
Easy Easy
24 Servings
Allergens

No Allergens specified

10 Minutes
Diets
- Gluten Free - Low Fat - Low Carb - No Refined Sugar - Vegan - Vegetarian - Pescatarian

Ingredients

Main ingredients

  • 2 2-inch cinnamon sticks, broken into pieces

  • 1 tablespoon coriander seeds

  • 1 teaspoon cumin seeds

  • 1 teaspoon chili flakes

  • 1/2 teaspoon fenugreek seeds (see note)

  • 1/2 teaspoon anise seeds

  • seeds of 1 cardamom pod

  • 1 teaspoon dark brown sugar (optional)

Directions

Prepare the Spice

1.

Place the cinnamon, coriander, cumin, chili flakes, fenugreek, anise, and cardamom seeds in a spice or coffee grinder and process until completely ground. If using the brown sugar, transfer the mixture to a small bowl and stir in the sugar. Store in a tightly covered container in a dark place for up to three months.

Notes:

Fenugreek is an ancient seasoning that has been found in excavation sites in the Middle East dating back to the Bronze Age. Sephardic Jews frequently eat fenugreek on Rosh Hashanah, as the Hebrew name for fenugreek means the same as “to increase merits.” Both the leaves and seeds are commonly used in Middle Eastern and Indian recipes.  

Recipe tags

homemade Jewish cuisine jewish food Kosher Moroccan food Moroccan cuisine Moroccan food organic seeds Sefardi sefardi food sephardi sephardi food spice traditional Jewish food
Moroccan Spice Mix

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