Moroccan Spice Blend

Moroccan Spice Blend

10 mins total time

10 mins active time


Makes 1/3 cup



  • 12 cardamom pod
  • 4 tbsp cumin seeds
  • 2½ tbsp coriander seeds
  • 2 cinnamon sticks


  • 2 tsp fennel seed
  • ½ tsp whole black peppercorns
  • ½ tsp whole allspice berries
  • 2 tsp sweet paprika
  • 1½ tsp ground turmeric


  • 1Lightly crush the cardamom pods to remove the seeds. Discard the pods and reserve the seeds.
  • 2Put the cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice in the blender and secure the lid.
  • 3MILL for 20-30 seconds until finely ground. Transfer to a bowl.
  • 4Add the paprika and turmeric. Stir with a fork until combined.
  • 5Transfer to a clean, dry airtight container and store in a cool dry place for up to 3 months.
  • 6Sprinkle the spice mix over lamb, beef, poultry or vegetables and then pan-fry, grill or roast. Add to casseroles, stews or soups. As a guide use 1 tablespoon spice blend to 17 ½ oz meat, poultry or vegetables.

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