Moroccan spice

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Allergen – none. Vegan, gluten free.

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g Best choice VG Vegan GF Gluten free Main meal

Ingredients

Cinnamon – ground - 25 grams

Cloves – ground - 8 grams

Coriander – ground - 25 grams

Cumin – ground - 30 grams

Ginger – ground - 20 grams

Parsley – dried - 25 grams

Pepper – black - 20 grams

Turmeric - 12 grams

This recipe was developed by chefs at Western District Health Service.

Method

Dry roast all spices in a pan for 2-3 minutes or until fragrant, mix together thoroughly and store in an air tight container.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.