This Moroccan Seasoning has such a lovely combination of flavours. You can use your own home preserved herbs and lemon zest. It lends itself to slow cooker Moroccan Lamb, being used in salads or quinoa dishes, or used as a dry rub on BBQ meat and fish. Use it with Salt Preserved Lemon for an exotic combination.
It has no high FODMAP ingredients (onion and garlic powders) that many people need to avoid. I add roast onion infused oil and garlic infused oil to whatever I am making with this Low FODMAP Moroccan Seasoning.
About 1 cup (you can easily double or triple the batch, it will store for months in the pantry)
- 4 tbsp Dried mint
- 4 tbsp Dried thyme
- 6 tbsp Dried lemon zest
- 2 tbsp Smoked Paprika
- 2 tbsp Ground Cumin
- 2 tbsp Ground coriander
- 2 teaspoon salt
- 1 teaspoon Cinnamon
- 1 teaspoon ground tumeric
- 20 grinds black pepper (or 3 peppercorns)
- 1/2 tsp dried chilli powder
- 2 tsp sumac (optional)
- Combine all spices and herbs ingredients in a jar and shake it. Or grind it in a mill of a food processor (which helps crush the herbs, and the peppercorns, if you are using them). Transfer to a jar to store.
- Store the gluten free, low FODMAP Moroccan seasoning in an airtight container, or jar with lid. It will last for several months in the pantry, but I generally use it up pretty quickly!
- I do dry my own home grown herbs, and seeds at times, but I generally buy my herbs and spices here.
GET YOUR FREE GUIDE TO URBAN HOMESTEADING
Sign up to our email list to receive your FREE 40-page eGuide (with Printable Worksheets, and Assessment + Design Tool) to help you start planning your vege gardens, chickens and more today, plus how to tackle those pesky challenges, like finding time, money and energy (or getting your family on board)! You will also receive fortnightly emails with garden + kitchen advice to help you find yourself in the dirt!