This Moroccan Spice Seasoning takes just minutes to put together and can be used on chicken, fish, meat, vegetables and everything in between. It uses ingredients that you will already have in your cupboard and you get to control the flavours yourself.
Hey friends. One of the things I promised myself for this year, is that I would get more spice blends and marinades on the blog. I have readers asking me where to find a recipe for a certain marinade or spice blend and my response always has to be “sorry”. This year I’m changing that and finally bringing some of my favourite spice blends to your kitchen. Along with my Homemade Cajun Seasoning and the Taco Seasoning, I also use this Moroccan Spice Blend often.
One of the great things about making your own spice blends, is that you get to control the flavours and enjoy is fresh as you make it. So, an overall better flavour. And that’s a complete win win situation. I don’t know when I started making my own blends, but it was a long time ago, maybe a few decades. Yes, that long. So, keep checking back to see how many I get out this year. And if you haven’t subscribed yet, do that so you get new emails to your inbox. Okay, let’s take a look at the seasoning.
Here’s What We Need To Make The Moroccan Spice Blend
Keep in mind, this recipe can easily be doubled, tripled or whatever amount you’d like to make. This recipe, makes four tablespoons.
- Ground cumin
- Ground ginger
- Black pepper
- Ground coriander
- Chili flakes
- Whole cloves
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
How To Make And Store This Seasoning
- Grind spices – For this recipe I’m using some ground spices and some whole spices. I used a mortar and pestle to grind the spices. You could use a spice mill. Or, you could use all ground spices.
- Combine all seasonings – In a small bowl, combine all the ingredients in the recipe. Just whisk to combine and you’re done.
- Store in an airtight container – I like to use small glass spice jars, but you use what you have. This will keep fresh up to three months. It’s still good after that amount of time, but it just starts to lose it’s potency.
Spices Q & A
Do Spices Go Bad
The short answer is yes. They don’t go bad in the way that diary goes bad. So, nothing is going to happen to you if you use expired spices. But spices do lose their potency over time and therefore they lose flavour. Spices is the one thing I would tell you to never buy in bulk! Like don’t please. Unless you are planning on using a ton of a certain spice, buy them often as you need them. It will up the flavour in all your dishes.
How long do spices stay fresh
- Ground Spices – typically will stay fresh for about three months.
- Whole Spices – closer to a year, but some experts say about eight months.
what’s the difference between ground spices and whole spices
- Ground Spices – these are spices that are already in powder form when you buy them. They are great as well, but they don’t have as much flavour as whole spices.
- Whole Spices – these have the most flavour. Because they are in whole form, oxygen hasn’t gotten to them the way it would get to ground spices. Therefore, they have more flavour when you freshly grind them.
How Can I Use This Spice Seasoning
- Chicken Dishes – this is a great spice to add to plain chicken breast, tenders or chicken thighs. Also great in the Roasted Moroccan Chicken Dinner.
- Pork & Beef Dishes – Honeslty, this spice blend is great for pork and beef and you try it on the Moroccan Pork Kebabs
- Vegetable & Rice Dishes – You can toss some potato wedges in this spice blend and bake them or you could even add it to a Rice Pilaf.
Well friends, I hope you get a chance to make it and enjoy it as much as we do here at Julia’s Cuisine. Let me know if you love it or hate it. I’m here for all the feedback so don’t be shy…hahaha. Have a great Tuesday and I’ll see you all in a few days with more kitchen inspiration.
Get The Recipe!
Moroccan Spice Seasoning
- 2 tablespoons ground cumin
- 2 tablespoons ground ginger
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes
- 1/2 teaspoon whole cloves
- Using a mortar and pestle or a spice grinder, grind down the cloves and the chili flakes together.
- Combine all the ground spices, including the ground cloves, chili flakes, salt and pepper. Whisk to combine.
- Use immediately or store in an airtight glass jar for up to three months.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.