Moroccan spice rub

From issue #2.
Photography by Photography by Becky Nunes.

Spice rubs are a great alternative to marinades for many cuts of meat and for vegetables too. Rub the Moroccan and Indian flavours onto chicken or lamb before grilling, toss them with sliced eggplant, red capsicum, tomatoes and red onions, and a little oil before roasting in the oven. Or add either one to a fresh tomato sauce. Use the Juniper and Herb rub with any cut of pork or venison, and with game birds, such as quail and duck. Store the rubs in tightly sealed jars or place in a cellophane bag inside a tin or box.


3 tablespoons coriander seeds
3 tablespoons cumin seeds
3 tablespoons black peppercorns
3 tablespoons paprika
1 tablespoon cinnamon


In a small skillet toast the coriander, cumin and peppercorns individually until fragrant. Combine with the paprika and cinnamon and grind in a spice grinder until finely ground. Makes approximately 1 cup