Tunisian Five Spices

Preparation info
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By Christine McFadden

Published 2008

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Called qalat daqqa in Arabic, this blend combines the pungency of black pepper and grains of paradise with the warm, woody fragrance of cloves, nutmeg and cinnamon. It is only moderately hot and is a good seasoning for vegetables, couscous or slow-cooked tagines. It’s also good as a rub for poultry or lamb.


  • whole nutmeg
  • cinnamon stick about 2 cm/¾ in long
  • bla


Bash the nutmeg into small chunks using a rolling pin. Put in a clean electric coffee grinder with the other spices and grind to a powder. Store in an airtight container for up to 2 months.