Tagine Spices Seasoning

Tagine spices not only refer to the highly aromatic blend of sweet and hot spices that go into Moroccan cuisine but also a form of casserole that goes by the name tagine. This casserole is traditionally cooked in a pot made of terra cotta with a cone shaped cover; the shape of the pot with its flat bottom and cover shaped like a cone is designed to allow condensation that forms in the cookware to be returned to the bottom of the pot.

This casserole is a dish composed of meat fish, chicken or vegetable tagines. The different meats can include beef, camel, goat, lamb or rabbit, different fish has been known to include just about any edible fish found in the Mediterranean Sea. The dishes that are created are slow cooked stews that are actually being braised at low temperatures to create a tender meat with vegetables and an aromatic sauce.

Some typical herbs and spices in a tagine mixture can include: chili peppers, cilantro, cinnamon, coriander, cumin, ginger, paprika, parsley, saffron, turmeric, and garlic.

One version of this aromatic spice mixture is:

Tagine Spice Seasoning

2 tablespoons mild paprika

2 ½ teaspoon ground coriander seed

1 teaspoon ground cassia

1 teaspoon medium-heat chili powder

½ teaspoon ground allspice

¼ teaspoons ground cloves

¼ teaspoon ground green cardamom seed

Blend the ingredients thoroughly and store in an airtight container.

For information on tagine spices click on the link to ehow.com

For some great sections on herbs and spices some great references are:

• The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill

• Field Guide to Herbs & Spices by Aliza Green

• Herbs & Spices – the cook’s reference by Jill Norman

• The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill

• Cajun Clark’s Cookbooks

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