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Tunisian Five Spices
Preparation info
- Difficulty
Easy
Appears in
Published 2008
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.
Ingredients
- whole nutmeg
2½ - cinnamon stick about
2 cm ¾ in - bla
Method
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.