Herbie's Spices Tagine Spice Blend, aromatic and savory. it is a beautifully balanced selection of spices that compliment the tagine cooking style. Perfect for dishes that need a deep, rich spice with notes of cardamom, ginger, and cumin.
This unique and exotic blend is made with those exotic dishes from North Africa in mind, specifically Moroccan and Tunisian tagine-style cooking. Tagine is a cooking method that uses a conically shaped dish that slowly cooks the food (much like a crockpot).
While tagine stews are definitely the most popular and well-known dish to make in a tagine vessel, our tagine spice seasoning can also be used for many more exciting foods, such as rice, couscous and legumes. You won’t have to buy a tagine dish to serve up a traditional tagine-style recipe – simply use our Tagine Spice Seasoning and savor the taste of Morocco!
Bring your Middle Eastern dishes to life with our Moroccan seasoning; an authentic blend of flavors. Traditional Moroccan stews often have a sweet or spicy kick, evident in chicken with preserved lemon and olives, or lamb with dried fruit. Garlic, cumin, honey, preserved lemon and aged butter are common ingredients, and give tagines the key flavors of "fiery, sweet and salty."
Fish can also star in the stews for instance baking a tagine of fish with chermoula sauce, which is a marinade of garlic, cumin, chili, lemon, olive oil and cilantro or parsley. It combines all the flavors of Moroccan cuisine with all the basic ingredients of spices, plus it has fresh tomatoes. To deepen the flavor in your tagine, use fresh Herbie’s spice mixes.
Our Tagine Spice Blend may also be sprinkled over pieces of chicken, pork or red meats, seasoned with a little salt to taste and then grilled, barbecued or pan-fried. Incredibly versatile, It's great on burgers, roasted chicken, rice dishes, lamb, roasted vegetables, or chili.
Try it on a whole roasted chicken, just rub it on before baking or roasting. Obviously great for tagines, but also try on roasted veg!
A Moroccan Tagine is a casserole made in a peaked-lidded, earthenware baking dish, called a tagine.
In deference to Dutch ovens and Crock-Pots there's a old/new slow-cooker making waves in the kitchen, with everything you'd want from take-your-time technique, a simple one-pot deliciousness in a conical vessel that looks as at home on a sleek display shelf as inside the oven.
North African stews, made in a slow cooker called tagine, a conical clay pot, often consist of lamb, tender chicken, fish and vegetables in rich sauces and spices have been made in Morocco for centuries.
Cooking food in a tagine helps it cook evenly for a long period — up to several hours — without drying out. The conical lid allows steam to rise and slowly fall as the food inside bakes, a succulent way of cooking meat or vegetables.
Though tagine pots are eye-catching, you don't need one to prepare a tagine stew. In fact, tagine stews can be made in any hard-bottomed casserole dish or pot with a lid. If you follow the traditional steps in a recipe (don’t put everything in at once) you'll get very good results.
Tagine is the name for the unique conical cooking pot used in Morocco but it’s become known as the generic name for a gently spiced slow-cooked stew often sweetened with dried fruit or honey. The balance between the sweetness of the fruits or honey and fragrance of the spices is a key element of refined Moroccan cooking and here the mix includes all the spices of Morocco brought together in the correct relationship of quantity and order.
|Contains||Paprika, Coriander Seed, Cassia, Allspice, Chilli, Cloves, Green Cardamom.|
|Application||The spice blend may also be sprinkled over pieces of chicken, pork or red meats, seasoned with a little salt to taste and then grilled, barbecued or pan-fried.|