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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl. | 2. Husk the cardamom pods, reserving the fragrant seeds. I love the flavor of cardamom, so I use more than what Paula Wolfert recommends above. | 3. Remove seeds and veins from dried chipotles and break apart. | 4. Break up nutmeg in a mortar and pestle. | 5. Once peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore. Even Alton Brown believes in having a separate grinder dedicated to the grinding of spices. | 6. Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind. | 7. Store in a glass jar under regrigeration. | 8. A typical slather to make is to combine 1 Tbsp of this blend with 1 Tbsp of Spanish smoked paprika. Crush at least one large clove of garlic into a paste with Kosher salt. Combine with the paprika and Ras, then add olive oil and the juice of one lemon. Slather over chicken, lamb, or fish and roast until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nutmeg	4			46.2	4.3375	0.5139	3.1953
rosebud	10			-	-	-	-
cinnamon	12			-	-	-	-
mace	12	pieces		-	-	-	-
anise seed	1	teaspoon		7.077000000000001	1.0504	0.3696	0.3339
chipotle pepper	2			-	-	-	-
lavender	1/2	teaspoon		-	-	-	-
white peppercorn	1	tablespoon		-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
coriander	1	tablespoon		0.23	0.0367	0.0213	0.0052
galangal	2	pieces		-	-	-	-
gingerroot	2	tablespoons		-	-	-	-
turmeric	8	pieces		-	-	-	-
clove	6	cloves		-	-	-	-
allspice berry	24			-	-	-	-
green cardamom pod	20			-	-	-	-
black cardamom pod	4			-	-	-	-
saffron thread	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.