Moroccan Spice-Rub

moroccanFar back in the epochs of history, merchants combed the spice gardens of India and the Middle East, gathering the magical essences that are so readily available today. To purchase something as exotic as vanilla from Madagascar, cinnamon from Shri Lanka or ginger from China would’ve fetched a king’s ransom.  Nowadays, you could very well pay that for spice blends, especially this one that  I’ve seen priced in gourmet shops at $14.00 for a 4oz tin. 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 1/2 (3 ½”) cinnamon sticks
  • 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


  1. In dry skillet toast first 8-ingredients over medium heat until fragrant 2-5 minutes.
  2. Remove from heat and transfer to spice grinder and pulse.
  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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