LA KAMA (a Moroccan spice blend)
It says "it's considered one of the simpler tagine/stew blends". I like it because it has ginger AND turmeric which are suppose to be very good for us.
1" cinnamon stick
2 tsp. black peppercorns
2 tsp. ground ginger
2 tsp. ground turmeric
1/4 tsp. ground nutmeg
1. Dry-fry or roast the cinnamon and peppercorns in a heavy frying pan over medium heat to release their flavour.
2. Grind the roasted spices to a powder and mix with the ginger, turmeric and nutmeg.
3. Use at once or store in an airtight jar, away from heat and light.
It says "it's considered one of the simpler tagine/stew blends". I like it because it has ginger AND turmeric which are suppose to be very good for us.
1" cinnamon stick
2 tsp. black peppercorns
2 tsp. ground ginger
2 tsp. ground turmeric
1/4 tsp. ground nutmeg
1. Dry-fry or roast the cinnamon and peppercorns in a heavy frying pan over medium heat to release their flavour.
2. Grind the roasted spices to a powder and mix with the ginger, turmeric and nutmeg.
3. Use at once or store in an airtight jar, away from heat and light.
45 minutes and no one has come to see me. 