Our Marrakesh Market Blend was created at the special request of Chicago's Field Museum of Natural History. The subtle balance of exotic sweet spices and savory herbs quickly became a customer favorite. It is delicious in roasted vegetables, rice pilaf, couscous, and grilled fish or chicken. This Moroccan spice mixture is also wonderful on sweet potatoes and winter squash. This blend was previously called 'Moroccan Spice Mixture.' Ingredients: Spices, paprika, kosher salt, cane sugar, turmeric, arrowroot, parsley.
I marinated shrimp, zucchini, onion, and bell pepper with this spice and olive oil. My dinner guests said I was a better chef than the chefs at restaurants they have been to.
All thanks to this spice blend. Elevates a simple meal into something flavorful and unique.
Spicy without being hot. It is warm and rich. It smells absolutely marvelous.
No need to overthink a quick meal - I just butterflied a chicken breast, put it on a large piece of waxed paper, sprinkled it with this amazing spice blend, folded the paper over and gently pounded it to an even thickness, then sprinkled the spice on the other side before sautéing in avocado oil Served with a green salad and brown rice, this was quick, ridiculously easy and delicious. Not to mention the fabulous aroma in my kitchen. I will try this to make a pilaf another time. This would also be good with a cream sauce. The spices are inspiring lots of ideas.
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.
I dust this blend on roasted sweet potatoes or sweet potato "tots" for a quick and delicious appetizer. There are never leftovers and everyone wants to know how I make them. It also makes a fabulous stew pot flavor base.
I use this blend quite often in the winter as the combination of spices takes me away to someplace where the sun is shining! I'm a personal chef and cook for other people and often have people who avoid spicy foods, but Marrakesh Market Blend is a perfect solution to bump up flavors. I've used it on everything from plant based bean stews, to chicken, fish and even hearty things like lamb and beef. Love it!
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