5 recipes with Peppers: Moroccan Spice Blend

Spice up your meat with this blend that can used as a rub.

| October/November 1999

 Makes 1/2 cup

The ingredients for this mixture, which was inspired by the many versions of ras el hanout, may be varied ­according to availability.

• 4 small pieces dried turmeric, or 1 teaspoon ground
• 1 teaspoon cumin seed
• 6 whole cloves
• 12 cassia buds, or 1 teaspoon ground cinnamon
• 1 teaspoon grains of paradise
• 1/2 teaspoon cardamom seed
• 2 large, dried, fragrant, unsprayed rosebuds
• 1 slice dried galangal, 1-inch piece dried ginger, or 1 teaspoon ground ginger
• 1 tablespoon coriander seed
• 1 tablespoon broken cinnamon bark
• 2 teaspoons mace blades, or 1 teaspoon ground mace
• 1 teaspoon black cumin seed
• 4 Szechuan peppers
• 4 cubeb peppers
• 1 teaspoon whole black peppercorns

1. Grind each ingredient separately in a spice mill or mortar.

2. Combine and mix well. Store in an airtight container in a cool, dark place.

3. Use to season meats, vegetables, soups, stews, pâtés, and fruit condiments. Delicious sprinkled on cubes of cheese.

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