Make your own Moroccan spice blend and avoid all the additives and preservatives that the store-bought ones often have.
I love Moroccan Spice and I do use it quite regularly in my dishes (check out my Shakshouka recipe). I love that it has a decent amount of spice, but not too much chili. It is great on lamb, chicken and amazing on sweet potato wedges.
Until now, I have always used Moroccan Seasoning from the supermarket. However, the other day I was looking at the ingredients listing on the label and I was a bit shocked as to what I read; Ingredients - Salt, spices, nature identical chicken flavour, additive (E635), Canola oil (Contains Gluten and may contain traces of nuts).
I read up on the additive E635, which is called Disodium 5'-ribonucleotide, and it can cause itchy skin rashes, hyperactivity, sleeplessness, mood changes and is actually banned in some countries, but not in Australiaor USA.
INGREDIENTS YOU NEED
- Ground nutmeg
- Ground cumin
- Ground coriander
- Allspice
- Ground ginger
- Cayenne pepper
- Cinnamon powder
How to Make
Just add all your spices to an airtight container, put the lid on and shake until the contents have combined really well.
Where to use this spice
I love to marinate foods with this spice. A favourite is to marinate lamb cutlets in olive oi, lime juice and Moroccan spice or you could marinate beef, chicken, cauliflower by adding your protein or vegetable to a bowl with some olive oil and then adding the spice.
Homemade Moroccan Spice Blend
Ingredients
- 5 teaspoon ground nutmeg
- 5 teaspoon ground cumin
- 5 teaspoon ground coriander
- 2 ½ teaspoon allspice
- 2 ½ teaspoon ground ginger
- 1 ¼ teaspoon cayenne pepper
- 1 ¼ teaspoon cinnamon powder
Instructions
- Place all ingredients into a air tight container, put the lid on and shake the contents until well mixed together.
- Use as needed.
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