I love North African spices, but it can be tedious and prohibitive to have to measure out the typical variety of spices individually if you’re in a hurry. Enter this blend. It is remarkably well balanced with a nice bit of mild spice. It also seems very forgiving about how much you use—it’s hard to overdo it. A little gives a nice touch of flavor, a ton gives a huge kick of Morocco without getting too spicy or too salty.
I whipped up a batch of Melissa Clark’s shakshuka from the New York Times this evening, substituting this blend instead of her recommended spices. I added 2 TB to the tomato mix, and it was SO good and so fast. Not only is it a shortcut, the blend of spices is perfect and includes spices often left out of simplified recipes (like cardamom), which improves the flavor profile. In short: This stuff gives you better results for far less effort.