Karen's Iraqi Seasoning Spice Blend
The most aromatic blend - combining sweet and savory spices with a hit of heat.Grind your own whole spices for the freshest flavor!
Servings: 12 1 tablespoon portions
Ingredients
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons mixed peppercorns ground
- 1 1/2 tablespoon ground cardamom
- 1/2 teaspoon spicy ground red chiles such as Chiles de Arbol or Aleppo Chili (less spicy)
- 1 tablespoons ground allspice
- 1 tablespoon ground cloves
- 1 tablespoon ground turmeric
- 1 tablespoon ground cinnamon
- 2 tablespoons sumac
- 1 tablespoon paprika mild or hot
Instructions
- Look over the list of spices. Use whole spices for the best flavor and grind these fresh.I grind all in my spice grinder (can use a good clean coffee grinder) except for the last four ingredients.
- Combine the 11 spices and store in an airtight container (I like glass), in a dark cool place. Use within 2 months for best flavor, or up to 3 months.
- This spice blend contains no salt. Add salt to taste.
Notes
This flavorful blend is a wonderful addition to many vegetables, rices, legumes, meats and vegan proteins. The flavor will bloom when the seasoning is activated when heated (think coating, then grilling.)
See linked recipe: Fabulous Iraqi Grilled Chicken with Iraqi Pesto and Preserved Lemon Relish
This recipe may not be reproduced without the consent of it's author, Karen Sheer.
Nutrition
Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 8mg | Potassium: 145mg | Fiber: 3g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg