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


  • 1-1 ½” cinnamon stick
  • 2-Tbsp +1-tsp cardamom pods
  • 2-Tbsp cumin seeds
  • 1/4-cup + 2-tsp coriander seeds
  • 2-Tbs whole black peppercorns
  • 6-sm dried red chili
  • ½-tsp anise seeds
  • 2-tsp-fennel seeds
  • 2-tsp mustard seeds
  • 23-whole cloves
  • ~~~~~~~~~~~~~~~~~~
  • 1-Tbsp dry parsley flakes
  • 1-Tbsp paprika
  • 1-Tbsp dry minced garlic
  • 1-Tbsp- dry minced onion
  • 1/4-cup ground turmeric
  • 1-tsp ground ginger
  • 2- tsp ground mace/nutmeg
  • ¼-tsp ground allspice
  • 1-tsp dry thyme
  • 1-tsp cayenne
  • 2-tsp Himalayan salt
  • 2 tsp Stevia in the Raw/sugar


  1. In dry skillet toast first 10-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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s