International Spice Blends (Moroccan, Ethiopian, Cuban, Mexican)
International Spice Blends (Moroccan, Ethiopian, Cuban, Mexican)
Ingredients
For the Moroccan Spice Blend
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1 pinch saffron, crushed
- 1 teaspoon olive oil, to 2 teaspoons, as needed
- 1 teaspoon lemon juice, to 2 teaspoons, as needed
For the Ethiopian Spice Blend
- 2 teaspoons paprika
- 2 teaspoons cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon fenugreek
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon long pepper
- 1/4 teaspoon ajwain
- 1/4 teaspoon salt
- 1 teaspoon neutral oil, like olive or avocado, to 2 teaspoons, as needed
- 1 teaspoon lemon juice, to 2 teaspoons, as needed
For the Cuban Spice Blend
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground bay leaf
- 1/4 teaspoon white pepper
- 1 teaspoon olive oil, to 2 teaspoons, as needed
- 1 teaspoon sour orange juice, to 2 teaspoons, as needed
For the Mexican Spice Blend
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon cayenne
- 1 teaspoon avocado oil, to 2 teaspoons, as needed
- 1 teaspoon lime juice, to 2 teaspoons, as needed
Instructions
- 1
To prepare the Moroccan Spice Blend: Gather all dry ingredients for the Moroccan blend. In a small bowl, combine the paprika, cumin, coriander, turmeric, ground ginger, cinnamon, garlic powder, onion powder, black pepper, salt, white pepper, cayenne, and crushed saffron. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min
- 2
To prepare the Ethiopian Spice Blend: Gather all dry ingredients for the Ethiopian blend. In a separate small bowl, combine the paprika, cayenne, smoked paprika, coriander, cumin, ground ginger, garlic powder, cardamom, fenugreek, cinnamon, allspice, cloves, nutmeg, black pepper, long pepper, ajwain, and salt. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min
- 3
To prepare the Cuban Spice Blend: Gather all dry ingredients for the Cuban blend. In another small bowl, combine the garlic powder, cumin, onion powder, oregano, ground coriander, black pepper, salt, ground bay leaf, and white pepper. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min
- 4
To prepare the Mexican Spice Blend: Gather all dry ingredients for the Mexican blend. In a final small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, Mexican oregano, ground coriander, ancho chile powder, black pepper, salt, chipotle powder, and cayenne. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min
- 5
When ready to use any of the dry spice blends, combine 1 to 2 teaspoons of the dry blend with 1 to 2 teaspoons of its corresponding wet ingredients (olive oil and lemon juice for Moroccan; neutral oil and lemon juice for Ethiopian; olive oil and sour orange juice for Cuban; avocado oil and lime juice for Mexican) in a separate bowl and mix well to form a paste or marinade.
Kitchen Tools
International Spice Blends (Moroccan, Ethiopian, Cuban, Mexican)
For the Moroccan Spice Blend
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1 pinch saffron, crushed
- 1 teaspoon olive oil, to 2 teaspoons, as needed
- 1 teaspoon lemon juice, to 2 teaspoons, as needed
For the Ethiopian Spice Blend
- 2 teaspoons paprika
- 2 teaspoons cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon fenugreek
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon long pepper
- 1/4 teaspoon ajwain
- 1/4 teaspoon salt
- 1 teaspoon neutral oil, like olive or avocado, to 2 teaspoons, as needed
- 1 teaspoon lemon juice, to 2 teaspoons, as needed
For the Cuban Spice Blend
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground bay leaf
- 1/4 teaspoon white pepper
- 1 teaspoon olive oil, to 2 teaspoons, as needed
- 1 teaspoon sour orange juice, to 2 teaspoons, as needed
For the Mexican Spice Blend
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon cayenne
- 1 teaspoon avocado oil, to 2 teaspoons, as needed
- 1 teaspoon lime juice, to 2 teaspoons, as needed
Instructions
- 1
To prepare the Moroccan Spice Blend: Gather all dry ingredients for the Moroccan blend. In a small bowl, combine the paprika, cumin, coriander, turmeric, ground ginger, cinnamon, garlic powder, onion powder, black pepper, salt, white pepper, cayenne, and crushed saffron. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min - 2
To prepare the Ethiopian Spice Blend: Gather all dry ingredients for the Ethiopian blend. In a separate small bowl, combine the paprika, cayenne, smoked paprika, coriander, cumin, ground ginger, garlic powder, cardamom, fenugreek, cinnamon, allspice, cloves, nutmeg, black pepper, long pepper, ajwain, and salt. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min - 3
To prepare the Cuban Spice Blend: Gather all dry ingredients for the Cuban blend. In another small bowl, combine the garlic powder, cumin, onion powder, oregano, ground coriander, black pepper, salt, ground bay leaf, and white pepper. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min - 4
To prepare the Mexican Spice Blend: Gather all dry ingredients for the Mexican blend. In a final small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, Mexican oregano, ground coriander, ancho chile powder, black pepper, salt, chipotle powder, and cayenne. Mix thoroughly until all ingredients are well combined. Store in an airtight container.
⏱️ 5 min - 5
When ready to use any of the dry spice blends, combine 1 to 2 teaspoons of the dry blend with 1 to 2 teaspoons of its corresponding wet ingredients (olive oil and lemon juice for Moroccan; neutral oil and lemon juice for Ethiopian; olive oil and sour orange juice for Cuban; avocado oil and lime juice for Mexican) in a separate bowl and mix well to form a paste or marinade.