Moroccan Spice 80g

Recipes & Uses

Why Choose Moroccan Spice?

Multiple spices already balanced together
No need to measure cumin, coriander, cinnamon, ginger, paprika and other spices separately.

Warm rather than fiery
The flavour comes from aroma and complexity rather than relying on chilli heat.

Perfect for tagines
A natural starting point for slow-cooked chicken, lamb and vegetable dishes.

Excellent for grilling and roasting
Use it on meat, vegetables and chickpeas before they hit the oven or barbecue.

Works beautifully with sweet and savoury ingredients together
Think lamb with apricots, chicken with preserved lemon or carrots with honey.

What Does Moroccan Spice Taste Like?

Moroccan Spice is warm, earthy, aromatic and gently sweet.

The flavour comes from several different directions:

Cumin and coriander provide an earthy savoury base.

Ginger brings warm peppery character.

Cinnamon and allspice contribute subtle sweetness.

Paprika adds depth and colour.

The result isn't a dessert-like sweet spice blend.

Instead, those sweeter spices sit underneath the savoury flavours and create the distinctive complexity associated with North African cooking.

Is Moroccan Spice Hot?

Not necessarily.

This blend is designed around warmth and aroma rather than intense chilli heat.

That makes it particularly useful for family meals where you want plenty of spice flavour without making the dish excessively hot.

If you do want more heat, simply add:

Chilli Powder
Cayenne
Harissa

separately.

This gives you control over the heat without changing the underlying Moroccan flavour.

How to Use Moroccan Spice

Chicken Tagine

Brown chicken pieces, then cook slowly with:

Onion
Moroccan Spice
Stock
Olives
Preserved lemon

until tender.

Lamb Tagine

Use with slow-cooked lamb and ingredients such as:

Apricots
Dates
Almonds
Chickpeas

The warm spices work particularly well with both rich meat and dried fruit.

Grilled Chicken

Mix Moroccan Spice with:

Olive oil
Lemon juice
Garlic

and use as a marinade.

Lamb

Rub over lamb chops, kebabs or a leg of lamb before grilling or roasting.

Couscous

Stir a little into couscous while it hydrates, then add herbs, nuts or dried fruit.

Roasted Vegetables

Use with:

Carrots
Pumpkin
Kumara
Cauliflower
Capsicum

Bloom the Spice First

One of the best ways to get more flavour from Moroccan Spice is to briefly cook it in oil.

Heat a little olive oil.

Add the spice blend.

Stir for around 30 seconds, just until aromatic.

Then continue with onions, tomatoes, stock or other ingredients.

This helps release the oil-soluble aromas from the spices and distributes them throughout the dish.

Be careful not to burn the blend.

Why Moroccan Spice Works with Slow Cooking

Slow-cooked food needs seasoning that can stand up to time.

Moroccan Spice contains earthy and warming spices that become rounder and more integrated as they cook.

That's why it works particularly well in:

Tagines
Stews
Slow-cooked lamb
Chickpea dishes

The spices have time to move into the sauce rather than sitting only on the surface.

Try It This Way

For an easy Moroccan-style chicken tray bake, combine:

Chicken thighs
Kumara
Carrots
Red onion
Chickpeas

with:

Olive oil
Moroccan Spice
Garlic
Salt

Roast until golden and cooked through.

Finish with:

Lemon
Fresh herbs

Serve with couscous or flatbread.

It's an easy way to use the blend without making a traditional tagine.

Moroccan-Spiced Roast Carrots

Toss carrots with:

Olive oil
Moroccan Spice
Salt

Roast until caramelised.

Finish with a little:

Honey

or

Lemon juice

The natural sweetness of carrots works beautifully with cinnamon, ginger and cumin.

Make Moroccan Couscous More Interesting

Plain couscous can be fairly neutral.

Add Moroccan Spice to the hot stock or water before pouring it over the couscous.

Once hydrated, fluff with a fork and add:

Parsley or mint
Toasted almonds
Raisins or apricots
Lemon

Suddenly a basic grain becomes a complete side dish.

Use It with Chickpeas

Moroccan Spice is particularly good with chickpeas.

Toss drained chickpeas with:

Olive oil
Moroccan Spice
Salt

then roast until lightly crisp.

Use them in:

Salads
Grain bowls
Couscous
Wraps

or simply eat them as a savoury snack.

Make a Moroccan Yoghurt Marinade

Mix:

Greek yoghurt
Moroccan Spice
Garlic
Lemon juice
Salt

Coat chicken or lamb and allow it to marinate.

The yoghurt helps keep the meat tender while the spice blend adds warmth and aroma.

Grill, roast or barbecue.

Moroccan Spice vs Ras El Hanout

Both belong in North African cooking, but they don't necessarily taste the same.

Moroccan Spice is designed as a versatile everyday blend for:

• Tagines
• Chicken
• Lamb
• Vegetables
• Couscous

Ras El Hanout is traditionally a more elaborate aromatic blend that can contain a much larger number of spices and tends to have a more complex perfumed character.

Choose Moroccan Spice when you want an easy, approachable everyday North African seasoning.

Choose Ras El Hanout when you want something more intricate and aromatic.

Beyond Tagine

Once you've opened the pack, try Moroccan Spice in:

• Roast chicken
• Lamb chops
• Lamb kebabs
• Beef skewers
• Chickpeas
• Lentil soup
• Pumpkin soup
• Couscous
• Rice
• Roast carrots
• Kumara
• Pumpkin
• Cauliflower
• Meatballs
• Burgers
• Yoghurt marinades
• Flatbreads
• Dips

Moroccan Spice becomes much more useful once you stop thinking of it as “a spice for tagine” and start using it as a warm everyday seasoning for meat, vegetables and grains.

Storage

Store Moroccan Spice in an airtight container in a cool, dark and dry place to protect its colour, warmth and aromatic flavour.