On the south coast of the Mediterranean Sea lies North Africa - Morocco, Tunisia, Algeria, Libya, Sudan and Egypt. As coastal countries, North African cuisines blend the traditions of European, Arabic and African cultures.
In European cooking, savory spices and "sweet" spices are typically kept apart. Savory spices including cayenne and other hot peppers, paprika, cumin and most herbs, like oregano, basil and cilantro, are used in the preparation of lunches and dinners. The sweet spices, like nutmeg, cinnamon, cloves and mint, are used at breakfast and in desserts.
In the cuisines of many other cultures, sweet and savory spices are blended to make excellent stews, curries, salads, and vegetables. North African cooking superbly blends sweet and savory spices to create full flavored main dishes or delicious sides. Adding great taste and many antioxidants, use with whole grains, salads, vegetables and beans, soups and stews, dry rubs.
Ingredients: Coriander Powder, Allspice Ground, Fennel Powder, Black Pepper Ground, Cumin, Cinnamon, Anise Seed Ground, Cardamom Ground, Ginger Ground, Nutmeg Ground and Turmeric.
