How does one compile the flavors from the crossroads of Morocco? It was an arduous task to discover, blend and balance the long list of ingredients. Our challenge was to create a blend that will stand up to different proteins, starches, fruits, vegetables, cooking methods, and traditional dishes such as tagine. We accomplished this task using roasted garlic, cilantro, chiles, cardamom, and assorted spices from the region. Use this excellent mixture on lamb chops for the grill to season a lamb roast, or add Moroccan flavors to a roulade. Delicious with fish, pork, or vegetables on the grill.
Ingredients: spices, Hawaiian Alaea red sea salt (sun-dried, hand-harvested white Hawaiian sea salt, domestic garlic, chiles, domestic onion