MOROCCAN SPICE MIX
I just finished making up a batch of my Moroccan spice mix. If you have ever worked with Moroccan spices they have a savory, sweet, and yet spicy flavor that is unique to spice mixes from that part of the world. I use it to flavor lamb, beef, pork, chicken, fish, and veggies. If you're looking for something a bit different,...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 10m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: This recipe will make about 3 tablespoons of spice.
- 3. Chef's Note: You will notice that this recipe calls for less ingredients than most recipes for Moroccan spice, but after playing around with it for a couple of years, I find it works for me.
- 4. Place a small saucepan over medium heat.
- 5. Add the coriander and cumin seeds, and toss until fragrant and beginning to brown, about 3 to 5 minutes.
- 6. Chef's Note: Adding spices to a hot pan (called blooming) is a great way to bring out additional flavor notes in many spices.
- 7. Allow the coriander and cumin seeds to cool, about 10 minutes.
- 8. Place the seeds and the red-pepper flakes into a spice grinder, and process until they are ground into a powder.
- 9. Add to a bowl, and then mix in all the other spices.
- 10. Place into an airtight container until needed. Enjoy.
- 11. Keep the faith, and keep cooking.
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