Moroccan Spice Blend

5 from 7 votes

This classic Moroccan spice blend is a traditional seasoning used in Moroccan and Middle Eastern cuisine. Make it at home to add its bold flavor to your favorite recipes.

overhead view of moroccan spices piled high in bowl with spoon

What’s in Moroccan spice blend?

This is a beautiful mixture of seven warm, ground spices that include black pepper, ginger, turmeric, cinnamon, cardamom, clove and nutmeg. An exotic and tasty blend for seasoning and dry rubs. 

I love using spices which allow you to pack in the flavor without adding calories or fat! This is why I really stress the importance of keeping a well stocked spice pantry.

I love to use whole spices and gently dry toast them to bring out their essential oils, then grind them (in the image below I’m showing all the ingredients in whole form).

You could do that for this, excluding the ginger root of course, but to keep things easy for you, use ground spices for this one.

whole spices and ginger root with bowl of turmeric

INGREDIENT NOTES AND SUBSTITUTIONS

NoteThis is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

  • Black Pepper – Ground black pepper imparts an intense aroma, depth, and heat to foods.
  • Cinnamon – Ground cinnamon is wonderful in baked goods and desserts, but adds earthy flavors to meat and curries and is essential in making spice blends.
  • Ground Ginger – Ginger is characterized by its unique combination of lemon/citrus, slightly peppery and sweet, with a pungent and spicy aroma. It is warming to taste.
  • Green Cardamom – Green cardamom has sweet floral and herbal notes, while black cardamom has a deep smokey flavor with a hint of menthol. I’m using green in this blend.
Moroccan spice blend in a spice grinder with measuring spoons in background

Combine spices in a small bowl and mix thoroughly with a whisk.

Store in an airtight container up to 6 months. This makes a little over half a cup total.

Uses for Moroccan seasoning

This Moroccan seasoning is fantastic in lentils, stews, marinades and dry rubs and often times I sprinkle it in the water before steaming my rice or couscous.

If you like this spice blend, check out my essential Middle Eastern spices page to see even more!

Moroccan seven spice piled high in blue dish with spoon
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Moroccan Spice Blend

5 from 7 votes
This classic Moroccan spice blend is a traditional seasoning used in Moroccan and Middle Eastern cuisine. Make it at home to add its bold flavor to your favorite recipes.
Servings: 28
Prep: 5 minutes
Total: 5 minutes

Ingredients 

Instructions 

  • Combine spices in a small bowl and mix thoroughly with a whisk. If using a coarser black pepper, place all the ingredients in a spice grinder (or a clean coffee bean grinder) and grind until blended and powdered.
  • Store in an airtight container up to 6 months. This makes a little over half a cup total.

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Pantry Staples
Cuisine: Moroccan, North African
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
moroccan spice blend piled high in small blue green dish

Kevin

I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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26 Comments

  1. Thanks for your recipes but I’m a bit confused how much of this Moroccan Spice Blend to use because I don’t know how often I’ll use it. I calculate this mix gives 28 teaspoons and you say it gives 28 servings, so is it right that I use 4 teaspoons for 1 pound of meat to serve 4 persons? This roughly equates to 2 tsp Pepper, 1/2 tsp each Ginger & Cinnamon, 1/4 tsp Turmeric, 1/8 tsp Cardamom, and a pinch each of Cloves & Nutmeg for 1 pound of meat. Is this correct? Thanks.

    1. David just quarter the recipe for 7 teaspoons total. I figure at least 1 teaspoon per person in use. So 4 tsp black pepper, 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp turmeric, 1/4 tsp cardamom, 1/8 tsp clove, 1/8 tsp nutmeg.

    1. Either will do Sara. I typically will grind my own, but it’s also whats easiest and most convenient for you. You will get a fresher flavor grinding your own.

    1. So sorry to read that Maria. I looked online and Medical News Today shares substitution information in their article. Maybe a combination of allspice, clove, ginger and nutmeg then measure out 1/2 teaspoon? Let me know!

  2. 5 stars
    I love freshly ground pepper, black included. I have recently fallen in love with the red, green, pink, and black blend, however, and use it all the time when I cook savory dishes. How do you think that combination would work in this delectable spice blend? Thanks for your expert advice!

  3. 5 stars
    Made this recipe thinking there was no way that 1/3 cup black pepper could be accurate, but it’s absolutely correct as written. This Moroccan spice blend is amazing!

  4. 5 stars
    Put Moroccan spice into a recipe app. This was number 25 in the search results and by far the BEST. Thank-you! And for those of you who don’t like pepper don’t be dumb…this blend is excellent as written.

  5. I’m not a fan of black pepper, but I love Moroccan spices. Will this have a strong black pepper flavor considering that it’s the main ingredient? Can you suggest a substitution?

    1. Joael, you can easily cut the recipe in half and try it if you’re weary, but it’s fantastic as written. Give it a go!