Moroccan Rub
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A warm, fragrant rub of paprika, ginger, cardamom, cumin, cinnamon and a little cayenne. Use it on meat or vegetables, or stir it into olive oil for a quick paste.
Ingredients
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fenugreek
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne
Equipment
- mixing bowl
- zip-top bags
- airtight jar
Directions
- Put the spices, salt, and sugar in a small bowl.
- Stir until well blended, pressing out any clumps with the back of a spoon.
- Pour into a zip-top bag, vacuum-seal bag, jar, or spice bottle with a tight lid.
- Label it and keep in a cool, dry place away from heat and direct light. Optional: shake it in a jar to spread the stronger spices evenly.
Notes
Start with 1 to 2 teaspoons per pound of meat or vegetables; can be stirred into olive oil for a quick paste. Airtight in a cool, dry cupboard away from sunlight and steam; within 6 months.
Nutrition
Serving: 3g | Calories: 7kcal | Carbohydrates: 1.5g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 216mg | Potassium: 37mg | Fiber: 0.6g | Sugar: 0.5g | Vitamin A: 635IU | Vitamin C: 0.1mg | Calcium: 6.3mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 11 tablespoons. Brands and portions vary, so use it only as an approximation.
