Sugar and Spice: Moroccan Barbecue Spice Mix

Makes about 2/3 cup


| November/December 2007



BBQspicemix

Mororccan Barbecue Spice Mix adds exotic flavor to meats and vegetables.

Photo By Povy Kendal Atchison

Small gift jars of this spice mix are perfect for seasoning fish, pork, chicken, beef or sautéed leafy greens. You’ll also need this spice mix for the Moroccan Barbecue Sauce recipe.

Holiday prep tip: Assemble a triple or quadruple batch of the raw spice seeds several weeks or months ahead. Mix well, then toast and grind in batches up to a week before packing in jars and wrapping or shipping.

1/4 cup whole coriander seeds
1/4 cup whole fennel seeds
2 tablespoons whole cumin seeds
1 teaspoon whole, shelled cardamom seeds
2 teaspoons whole cloves

1. Combine all ingredients in a dry, medium-size skillet over moderate heat. Stir until fragrant, about 3 minutes. Pour into a shallow bowl to cool. Store in jars or proceed.

2. In a spice-dedicated coffee grinder, finely powder toasted spices. Pour into an airtight jar. Cover and store at room temperature for up to 6 months (use sooner if possible).

To Use With Fish Or Meat:





elderberry, echinacea, bee hive

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