Toasted Spice Blend (Africa - Morocco)
"I liked this recipe I found in "Food for 50" for it's ease of prep & because it would allow me to bring a taste of Africa & Morocco to my Icelandic kitchen. It's also the 1st recipe I've seen that came w/a "warning" of sorts - "Use sparingly to season soups, stews & meats. The flavor profile compliments Moroccan & African dishes, but remember spice flavors intensify when toasted." (Use for marinades, rubs & general seasoning)"
photo by COOKGIRl
- Ready In:
- 12mins
- Ingredients:
- 10
- Yields:
-
1 Cup
- Serves:
- 1
ingredients
- 1 tablespoon ground allspice
- 2 teaspoons ground cardamom
- 1 tablespoon ground cinnamon
- 2 tablespoons ground cumin
- 4 tablespoons ground ginger
- 1 teaspoon ground mace
- 2 tablespoons dry mustard
- 1 tablespoon black pepper (coarsely ground)
- 2 tablespoons cayenne pepper
- 2 tablespoons turmeric
directions
- Combine spices. Spread in a thin, even layer in a dry skillet.
- Cook over med heat for approx 1-2 min, till fragrant & just beginning to smoke. Shake pan throughout cooking to prevent burning.
- Cool & store in airtight container for up to 2 wks.
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Reviews
-
I made up a 1/2 batch today and loved the smell of the various spices together! Haven't cooked with it yet, but have been sprinkling it onto everything - salads, meats, veggies. It is a great addition. A keeper, Mary Pat. -
I halved this recipe...simply because I didn't have 4 Tbl of ground ginger. I did use it the same day...making a lovely vegetable curry and we loved the flavours! This is quite a hot mix - we don't mind hot at all. I'd happily use this wherever a recipe calls for curry powder...and definitely in Moroccan and African recipes!!
-
I tried to use as many whole spices as available in my pantry. Ground them finely in a clean coffee mill (which I own for this specific purpose). Tested on a quick garbanzo bean salad: beans, spice mixture, olive oil, vinegar, salt, pepper and fresh cilantro. Monday we'll test the mixture on grilled tofu. Reviewed for ZWT 6. -
This is so fragrant and yummy. This can be used on so many dishes. I plan on using this tonight on flank steak. Made for ZWT 6. -
I can't believe I have never rated this. I am going through the vast majority of condiment recipes (about 400-some pages worth lol) and came across this one again. This is a wonderful spice blend. I need to make another batch of this one. When I had it around before, I always used a fair amount when I made curries and it is wonderful mixed with either chutney or marmalade and used on chicken breasts. I also loved to just stand there and smell it hehe.
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
