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Category: Chutneys and dips
Serving: 100- 120 grams approx
Preparation: 15 minutes

Fall/Winter the season of spices, slow cooked stews, tagines, soups, roasts, desserts there are so many myriad ways spice blends weave their magic into our festive moods. A simple and fragrant Moroccan spice blend just in time for Thanks giving. The saffron and rose petals add a unique twist. Enjoy!


coriander seeds (or) powder- 2 tbsp
all spice- 1 tsp
cinnamon - 1 inch piece
turmeric- 1 tsp
dry ginger powder- 1 tsp
rose petals dried- 1 tbsp
saffron - 6-8 strands


1. In a pan place the coriander seeds, cumin, all spice, and cinnamon,toast over low heat till they tirn a shade darker. (toasting brings out the essential oils in spices) (3-5 minutes)
2. Allow the spices to cool and pound in a mortar and pestle to form a powder. Once cool add the spice powders turmeric, dry ginger powder,dried rose petals and saffron strand and mix well.
3.Cool and store in an airtight container for 3-4 weeks.

Serving Ideas

Serves as a spice rub and flavors tagines, stews and soups

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