Moroccan Tajine Spices, in jars and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Assortment of organic spices and plants (onion, orange and lemon peel, fenugreek, cinnamon, star anise, mint, turmeric rhizome, coriander seed, garlic, ginger), organic Madagascar pink berry (Schinus terebinthifolius)

A bit of history
"Tajine" is a gastronomic and popular specialty originating from the Maghreb, this region of North Africa which means "Arab sunset".
It is both the name of the wide and shallow serving dish topped with a conical terracotta lid and the name of a culinary preparation cooked in this dish.
Depending on the country, meat or fish stews, vegetables or fruits with spices are slowly cooked in this pot.
From Morocco to Tunisia, it also refers to all kinds of cooking containers: terrine, frying pan, salad bowl...
The word "tajine" has entered the common Western language as soon as it is a question of making a simple spicy meat stew with vegetables.
My blend of spices, plants and citrus fruits is the ideal ingredient to make a tagine as fragrant as you want.
It does not contain chili pepper that you will add according to your temperament.
The fresh red pepper puree, the "harissa" originating from Tunisia and meaning "to crush" in Arabic, is the spicy condiment par excellence.
Replace it with Cayenne pepper powder or ground black pepper, easier to find in stores.

What's in my tagine spice blend?
Its citrus aroma is evident as soon as you open the jar or bag.
The combination of spices typical of oriental cuisine creates a very aromatic but mildly spicy condiment. The peppery Madagascar pink berries are not a substitute for chili pepper.

What can you cook with my tagine spices?
It's the perfect spice for all kinds of stews and slow-cooked dishes.
You can also season tabbouleh made with roasted seeds (nigella, sesame, hemp, mustard) and wheat semolina with the spice. Here's a marinade idea using tagine spices: combine mango juice, rice vinegar, spices, a little salt, a little coconut mustard, fresh coconut flakes, and a little sesame oil. Cover with salmon fillets and refrigerate, covered, for 24 hours. Drain and pan-fry the fillets, deglaze the pan with the marinade, and serve.
Spice up your vinaigrettes for fruity crudités with cucumber, tomato, peach, melon, and red pepper.
If you have a tagine dish, make a warm fruit dessert. In the dish, drizzle honey and season generously with spices a medley of fruit: apple, pear, banana, raisins, pineapple chunks, crushed almonds, pistachios, and hazelnuts. Drizzle with honey, sprinkle with a drizzle of Citrus Fragrance Oil.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging:
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string.
Kraft zipper bag labeled with product composition.
Sample presented in glass jar with mechanical closure.