When you have worked in catering and you have to make the same dish frequently, we tend to cut some clever corners with additional prep, including pre-blending our spices to make it easy for the other chefs to follow your recipes and de-complicate them.

So here is a sneak at our tagine spice blend. We encourage you to adapt this to your own liking so it will be your unique blend.

This is a general mix we use we hope you do too so you can add that little something extra to spice yours up or sweeten it up.


  • 1 tbsp Harissa Spice
  • 3 dried chilies or 3 tsp dry chili flakes
  • ½ tbsp dried ginger powder
  • 1 tbsp turmeric powder
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp smoked paprika
  • 6 cardamom pods, opened and the small black pods removed. Throw away the shells
  • 1 tbsp garam masala


  1. Add all ingredients to a spice blender/coffee grinder, or in batches to a pestle and mortar and grind until it is well combined.


Stores indefinitely, but if the health inspector asks, it is only 6 months. Store in a cool dry place in a sealed container to keep fresh.