- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1½ tsp black peppercorns
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cardamom seeds
- ¼ tsp hot paprika
- 4 whole cloves
- ¼ tsp ground turmeric
- ¼ tsp sea salt
- ¼ tsp ground allspice
Makes 2 tbsp
Instructions
Grind all the ingredients together with a mortar and pestle.
Use as instructed in recipes.
Hassan M’Souli is the chef at Sydney’s Out of Africa Restaurant and the author of two cookbooks, the latest being Make It Moroccan.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
