Moroccan spice

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Allergen – none. Vegan, gluten free.

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g 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

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.

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

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