Moroccan Spice-Rub

moroccanI’ve seen this blend priced in gourmet shops at $14.00 for a 4oz tin. It’s highway robbery in the first-degree since you can make it at home for a fraction of the cost.

Whether you’re a vegan or omnivore, this spice blend creates hearty soups and stews, and if you’re a backyard grill master, then this is the quintessential rub that will have your neighbors leaning over the fence asking, “What time is dinner?”

Recipe notes: What you will need: Mixing bowl, spice mill, and skillet. Yields 1- cup. Difficulty level: Very easy

Ingredients:

  • 1-3 ½” cinnamon stick
  • 1-tsp cardamom pods
  • 2-tsp coriander seeds
  • 10-peppercorns
  • 2-sm dried red chili
  • ½-tsp anise seeds
  • 2-tsp-cumin seeds
  • 6-whole cloves
  • ~~~~~~~~~~~~~~~~~~
  • 1-Tbsp dry parsley flakes
  • 1-Tbsp paprika
  • 1-tsp ground ginger
  • 1-tsp ground mace
  • 1/2-tsp ground nutmeg
  • ¼-tsp ground allspice
  • 1-tsp turmeric
  • 1-tsp dry thyme
  • 1-tsp cayenne
  • 1-tsp Himalayan salt
  • 1-Tbsp dry minced onion
  • 1-Tbsp dry minced garlic
  • 2 tsp Stevia in the Raw

Preparation:

  1. In dry skillet toast first 8-ingredients over medium heat until fragrant 2-5 minutes. Do not brown spices or they will turn bitter.
  2. Remove from heat and transfer to spice grinder and pulse to a powder.
  3. In a mixing bowl, add remaining ingredients and stir well.
  4. Add freshly ground spices and stir to incorporate.
  5. Store in an airtight container.

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