+
0 (0)

Category: Sauces and condiments

Moroccan spice mixture (La Kama)

I don't think I've ever met a clay cooking pot I didn't like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal ... Read more

  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 1 tablespoon finely ground black pepper
  • 2 teaspoons ground Ceylon or Mexican cinnamon
  • 2 teaspoons ground cubeb berries (optional)
  • 1 teaspoon freshly grated nutmeg

Step 1Combine the ginger, turmeric, black pepper, cinnamon, cubeb berries and nutmeg and shake well to mix thoroughly. Store, tightly covered for up to 6 months.

Each of 6 servings:
599 calories; 34 grams protein; 41 grams carbohydrates; 4 grams fiber; 33 grams fat; 12 grams saturated fat; 114 mg. cholesterol; 13 grams sugar; 778 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Quick pickled pumpkin
Glace de viande
Green olive and almond tapenade
Grilled Caponata