This piquant North African spice mix, whose name means “top of the shop” in Arabic, is used in virtually every dish from that region, including the Moroccan mrouzia, honey-braised lamb shanks. This recipe first appeared in our November 2012 issue along with Jay Cheshes’s story Couscous Royale.
- 3 tbsp. whole allspice
- 3 tbsp. whole black peppercorns
- 3 tbsp. coriander seeds
- 2 tbsp. whole cloves
- 2 tbsp. cumin seeds
- 5 sticks cinnamon, broken into 1″ pieces
- 2 tbsp. ground ginger
- 1 1⁄2 tbsp. ground cayenne
- Working in batches, grind allspice, peppercorns, coriander, cloves, cumin, and cinnamon separately in a spice grinder until finely ground; transfer spices to a bowl, and stir in ginger and cayenne. Store in an airtight container for up to 2 months.