Anisa’s Tajeen Spices

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From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

3 tablespoons crushed, dried rosebuds
5 tablespoons crushed, dried lavender flowers
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground cardamom
1 tablespoon mace
4 tablespoons dried ginger powder
4 tablespoons cayenne
2 tablespoons turmeric
2 tablespoons pepper
3 teaspoons ground cloves
1 teaspoon cinnamon
2 teaspoons ground fennel

This mix of tajeen spices is very “Fez-y.” Meaning that it caries all the complex flavors associated with the imperial city of Fez, Morocco. The lavender and rosebuds balance the hot flavors of the cayenne, mace, and pepper and give it a unique taste that is hard to place. I add cumin and coriander because I just love these two spices. Toast the cumin seeds before grinding to give it a distinctive Mexican flavor. I like to grind as many of these spices fresh for a wonderfully rich aroma. Mix all the spices together and place in a tin or glass jar. Use this mix like garam masala. It can be used as a rub, a base for soup, curries, tajeens, and moles.

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