Categories: Spice Blends, Dry Rubs

Cuisines: Moroccan/North African

This blend is one of our absolute favourites. It’s full of typically Moroccan flavours and really evokes the atmosphere of the spice markets. We call it a salmon seasoning because of how perfectly it suits the full, rich flavour of salmon, but it can really go with just about anything. It’s blended from paprika, pepper, ginger, cardamom, cinnamon, cumin, fenugreek, cloves and allspice. The dominant flavours are paprika, cardamom and ginger.

We usually use this as a dry rub on salmon filets (with a bit of olive oil brushed over top). It’s mild enough, though, to also be surprisingly good on sandwiches. Just stir some into a couple tablespoons of olive oil and spread it in a nice Mediterranean panini.

Ingredients: paprika, turbinado sugar, sea salt, black pepper, ginger, cardamom, cumin, fenugreek, cinnamon, allspice, cayenne pepper.