Moroccan Mixed Spices

Preparation info

  • Difficulty


  • Makes

    3½ tablespoons

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

I always smile when I think of the variety of spice mixtures a Moroccan cook has at her disposal—more than in any other Mediterranean country. This particular blend is used for lentils, beans, and potatoes in the city of Tangier.


  • 2 teaspoons sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons Freshly ground pepper
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne
Mix well. Store in a tightly closed jar.