The traditional spice blends of Morocco carry the same spicy and comforting warmth of the dry, hot desert of the lands.
Cooking with Moroccan spices during these cold and wet end-of-winter into early-spring days is like being wrapped in a down comforter fresh out of the warm dryer. Just makes you go “Ahhhh.” It’s a nice bonus that many spices used in everyday North African cuisine also happen to have amazing medicinal properties as well. Comforting AND healing!
This Healing Moroccan Spice Rub recipe is excellent sprinkled on grilled meats, incorporated into meatball recipes, or used as a dry rub on chicken. Aside from the many healing properties of Turmeric (as discussed here), cinnamon and ginger have been shown to help with both respiratory and GI performance and ailments, and cardamom and clove provide extra doses of antioxidant and anti-inflammatory protective properties. Who said being healthy can’t be flavorful too?
This recipe makes approx. ½ cup total, so feel free to double it if more is needed.
1/3 cup black pepper
4 tsp cinnamon
4 tsp ground ginger
2 tsp turmeric
1 tsp cardamom
½ tsp clove
½ tsp nutmeg
Combine all ingredients thoroughly and store in an airtight container for up to three months. Excellent on grilled meats as a dry rub and added to meatball recipes.