Moroccan Spice Blend

I have lots of little baggies in my refrigerator with various spice mixtures I’ve concocted.

I write the name and the date on the bag, but most get used before their time is up (they’ll last about six months, longer if you start with whole spices and toast and grind them first).

When I need something quick to sprinkle on my chicken or pork or shrimp for dinner, I just rummage through the baggies until something grabs me.

I turn to this Moroccan mixture often.

It’s spicy and slightly sweet, thanks to the brown sugar, which I add to all of my spice mixtures.

I like the hint of sweetness, and the sugar helps the crust caramelize when searing or grilling.

The addition of cinnamon, allspice and nutmeg adds an exotic twist to the earthy pepper and cumin flavors.

This Moroccan mixture is especially good on strong flavored proteins, like salmon, tuna and of course, a Moroccan staple, lamb.

Moroccan Spice

Makes 1/3 cup

1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika or cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg

Whisk all ingredients together in a small bowl.

Transfer to a sealable bag and label with the name and date (list ingredients if you want to remember them.)

Keeps for about six months in the refrigerator.

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