+
0 (0)

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.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Sephardi syrup
Glace de viande
Turkey gravy
Bryant Park Grill Guacamole