Moroccan Spice Mix

Andy Anderson !


I just finished making up a batch of my Moroccan spice mix. If you have ever worked with Moroccan spices they have a savory, sweet, and yet spicy flavor that is unique to spice mixes from that part of the world.

I use it to flavor lamb, beef, pork, chicken, fish, and veggies. If you’re looking for something a bit different, check this out.

So, you ready… Let’s get into the kitchen.

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5 Min
5 Min
Stove Top



1 tsp
fresh coriander seeds
1 tsp
fresh cumin seeds
1/4 tsp
red pepper flakes
1/2 tsp
ground ginger
1/2 tsp
ground turmeric
1 tsp
sweet paprika
1 tsp
freshly ground cinnamon
1/2 tsp
ground cardamom
1/4 tsp
ground clove


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2Chef’s Note: This recipe will make about 3 tablespoons of spice.

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3Chef’s Note: You will notice that this recipe calls for less ingredients than most recipes for Moroccan spice, but after playing around with it for a couple of years, I find it works for me.

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4Place a small saucepan over medium heat.

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5Add the coriander and cumin seeds, and toss until fragrant and beginning to brown, about 3 to 5 minutes.

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6Chef’s Note: Adding spices to a hot pan (called blooming) is a great way to bring out additional flavor notes in many spices.

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7Allow the coriander and cumin seeds to cool, about 10 minutes.

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8Place the seeds and the red-pepper flakes into a spice grinder, and process until they are ground into a powder.

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9Add to a bowl, and then mix in all the other spices.

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10Place into an airtight container until needed. Enjoy.

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11Keep the faith, and keep cooking.