small tagine, spice wok or cast-iron skillet
mortar and pestle or spice grinder
1 piece(2 inches/5 cm) cinnamon, crushed
2 tbsp cardamom seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
2 tspn black peppercorns
3 whole cloves
1 star anise
1/4 tspn ground nutmeg
- In the bottom of a small tagine, spice wok or skillet, combine cinnamon, cardamom, coriander, cumin, peppercorns, cloves and star anise. Toast over medium-high heat, stirring occasionally, for 4 to 5 minutes or until lightly colored and fragrant. Remove from direct heat just as the seeds pop; do not let the spices smoke and burn. Let cool.
- In a mortar (using pestle) or small electric grinder, pound or grind toasted spices until coarse or finely ground. Add nutmeg to ground spices and mix well.
- Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months.
Recipe courtesy of 150 Best Tagine Recipes by Pat Crocker
Morocco [ print this recipe ]