Moroccan Spice Mixture

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

MEDITERRANEAN CLAY POT COOKING

By Paula Wolfert

Published 2009

There’s a sweet spot in my food memory for La Kama spices, the favorite tagine seasoning mix in Tangier, where I lived on and off for seven years.

La Kama spices are similar to the more famous ras el hanout (which literally means means “top of the shop”) in that its formula varies from cook to cook. Some ras el hanout mixtures contain as many as fifty different spices, others just ten or twelve. A good La Kama mixture may be made with just five, as shown here. You can increase the amount as you wish; simply maintain the same proportions.

INGREDIENTS

1 tablespoon ground ginger

1 tablespoon ground turmeric

1 tablespoon finely ground black pepper

2 teaspoons ground Ceylon or Mexican cinnamon

2 teaspoons ground cubeb berries (optional; see Note)

1 teaspoon freshly grated nutmeg

METHOD

Combine the ginger, turmeric, black pepper, cinnamon, cubeb berries, and nutmeg and transfer to a small jar with a tight-fitting lid. Store in a dark place and use within 6 months.

NOTE TO THE COOK

Cubeb berries are also known as cubeb pepper or tailed pepper. They have a peppery, aromatic, and bitter flavor that binds well with the spices in the La Kama mixture. You can purchase the dried berries at www.Kalustyans.com. Crush the berries to a powder in a mortar.

This is one of two recipes that feature: cubeb, ceylon cinnamon, turmeric

This recipe also includes: ginger, black pepper, nutmeg