Spices by the Pound

The Crown Jewel of Moroccan Spice Blending

Ras el Hanout, meaning “head of the shop,” is Morocco's celebrated spice blend, traditionally representing the finest spices a merchant has to offer. Rich, aromatic and remarkably versatile, it brings the warm, complex flavor at the heart of Moroccan cooking to everything from traditional tagines to everyday meals.

A Zamouri Spices signature for more than 20 years, our Ras el Hanout was featured in O, The Oprah Magazine and later included in The Oprah Magazine Cookbook.

We blend our Ras el Hanout in-house in small batches for a balanced, layered flavor that is warm, earthy, fragrant and deeply versatile.

How to Use Ras el Hanout

Use Ras el Hanout in tagines, couscous, lamb, beef, chicken and vegetables. It is also excellent in rice, soups, stews and marinades, or as a seasoning for roasted vegetables and grilled meats.

Great for: tagines, couscous, lamb, beef, chicken, vegetables, rice, soups, stews, marinades and grilling.

Try it: Ras el Hanout Lamb with Apricots and Almonds

Ingredients

Cinnamon, Coriander, Turmeric, Sea Salt, Ginger, Anise Seed, Cumin, Fennel, Allspice, Fenugreek, Mustard, Nutmeg, Cloves, Black Pepper, Star Anise, Garlic, Paprika, Cardamom, White Pepper.

Your morning coffee just got a Moroccan upgrade.

Inspired by the bold, aromatic coffee culture of Morocco, our Moroccan Coffee Spice transforms your everyday brew into a rich, warming experience straight from a Marrakech café. Known as qahwa kahla, Moroccan coffee is not for the faint of heart — it's deep, spiced, and utterly unforgettable.

Our signature blend features cinnamon, cardamom, cloves, star anise, and a carefully curated mix of complementary spices — each chosen to enhance the natural depth of your coffee with warm, exotic notes.

✨ Why you'll love it:

• Instantly elevates drip coffee, French press, pour-over, or espresso
• Bold cinnamon-forward flavor with layers of cardamom and clove warmth
• No sugar, no artificial flavors — just pure spice magic
• A unique, thoughtful gift for any coffee lover

☕ How to use it: Simply add ½ to 1 teaspoon per tablespoon of ground coffee directly into your filter or French press before brewing. That's it — no extra steps, just extraordinary flavor in every cup.

☕ Make It Traditionally: Follow our Moroccan Spiced Coffee recipe for traditional ibrik preparation or an easy French Press version.

Start your morning with a little Moroccan magic. Once you try it, plain coffee will never be enough.

☕ Love Coffee? Try Both Styles

Moroccan Coffee Spice brings warm, aromatic spice to your everyday brew, while our Turkish Coffee Spice offers its own distinctive flavor. Can't choose? Get both with our Moroccan & Turkish Coffee Spice Duo.

• Turkish Coffee Spice 
• Moroccan & Turkish Coffee Spice Duo 

Ingredients: Cinnamon, Cardamom, Fennel Seed, Anise Seed, Ginger, Cloves, Star Anise.

Turkish Coffee Spice Blend by Zamouri Spices

Bring warm, aromatic spice to your coffee with our handcrafted Turkish Coffee Spice. Cardamom leads the blend, complemented by cinnamon, cloves, nutmeg, fennel, and anise for a fragrant, complex flavor with subtle sweet and licorice-like notes.

Created for Turkish-style coffee, this blend is also delicious in drip coffee, French press, espresso, and other favorite brewing methods. Use a little for gentle warmth or add more for a bold, aromatic cup.

Coffee not included.

How to Use:
Add ½ to 1 teaspoon of Turkish Coffee Spice per 2 tablespoons of ground coffee before brewing. Adjust to taste.

☕ Make It Traditionally: Follow our Turkish Spiced Coffee recipe for traditional ibrik preparation or an easy French Press version.

Beyond Coffee:
Try it in hot chocolate, tea, baked goods, oatmeal, or anywhere you'd enjoy a warm, aromatic spice blend.

Why You'll Love It:

• Warm, aromatic and cardamom-forward
• Handcrafted in small batches
• No artificial flavors or additives
• Made for Turkish-style coffee but versatile enough for everyday brewing
• Made by Zamouri Spices

☕ Love Coffee? Try Both Styles

Turkish Coffee Spice brings a rich, aromatic character to your brew, while our Moroccan Coffee Spice adds its own warm, exotic blend of spices. Can't choose? Get both with our Moroccan & Turkish Coffee Spice Duo.

• Moroccan Coffee Spice 
• Moroccan & Turkish Coffee Spice Duo 

Ingredients: Cinnamon, Cardamom, Cloves, Anise Seed, Fennel Seed, Nutmeg.

Earthy. Tangy. Nutty. A Middle Eastern classic. Zahtar, also commonly spelled Za’atar, is a traditional Middle Eastern seasoning combining aromatic thyme, tangy sumac, nutty sesame seeds and salt.

Its savory, herbaceous flavor makes Zahtar one of those wonderfully simple seasonings that can be used almost anywhere. Mix it with olive oil for a classic bread dip, sprinkle it over warm flatbread, or use it to add Middle Eastern flavor to meats, vegetables, eggs and dips.

Ways to Use Zahtar

• Mix with olive oil and serve with warm bread
• Sprinkle over flatbread, pita or pizza
• Season chicken, lamb, fish or roasted vegetables
• Add to hummus or labneh
• Sprinkle over eggs, avocado toast or potatoes
• Stir into olive oil for an easy marinade

Try It:  Zahtar Roasted Chicken & Vegetables

Ingredients: Thyme, Sumac, Sesame Seeds, Salt.

Available in 2 oz jar, 4 oz pouch and 16 oz pouch.

Morocco's Sweet Ras el Hanout

Mrouzia is a cinnamon-forward Moroccan spice blend often described as a sweet Ras el Hanout. Warm, aromatic and complex, it is traditionally used in sweet-savory Moroccan cooking and pairs especially well with rich meats, dried fruit, nuts and honey.

Its pronounced cinnamon character gives Mrouzia a softer, sweeter aromatic profile than standard Ras el Hanout while keeping the layered warmth and complexity that define Moroccan spice blending.

How to Use Mrouzia

Use Mrouzia in beef and lamb tagines, roasted meats, couscous, vegetables, fruit and nut dishes, and other sweet-savory Moroccan recipes.

Great for: beef, lamb, tagines, couscous, roasted meats, vegetables, dried fruit, nuts and honey-based dishes.

Try it: Beef Tagine with Honey-Glazed Apples & Raisins.

Ingredients

Cinnamon, Coriander, Turmeric, Sea Salt, Ginger, Anise Seed, Cumin, Fennel, Allspice, Fenugreek, Mustard, Nutmeg, Cloves, Black Pepper, Star Anise, Garlic, Paprika, Cardamom, White Pepper.

Also known as Sweet Ras el Hanout. Alternate spellings include Mrozia, Marozia and Mrouziya.

Aleppo Pepper — Fruity, Warm & Gently Spicy

Aleppo Pepper is prized for its rich burgundy color and distinctive balance of gentle heat, fruity flavor and a slightly tangy finish. Milder and rounder than traditional red pepper flakes, it adds warmth and depth without overwhelming the dish.

How to Use Aleppo Pepper

Use Aleppo Pepper as a finishing spice on eggs, hummus, pizza and pasta, or sprinkle it over roasted vegetables, salads and dips. It is also excellent with grilled chicken, lamb, fish and kebabs.

Great for: finishing, seasoning, marinades, dry rubs, dips, grilled meats, vegetables and everyday table use.

Try it: Aleppo Pepper Chicken

Ingredients: Aleppo Pepper.

Warm. Aromatic. Savory. Classic Middle Eastern flavor. Baharat is a fragrant spice blend used throughout Middle Eastern cooking to bring warmth and complexity to meats, rice, vegetables, soups and stews.

Zamouri Spices Arabian-Style Baharat combines black pepper, cinnamon, cloves, coriander, cumin and cardamom with nutmeg, paprika, turmeric, fennel and ginger. The result is a deeply aromatic, savory blend with gentle warmth rather than overwhelming heat.

Use Baharat as an everyday seasoning or rub for lamb, beef and chicken, stir it into rice and grain dishes, add it to soups and stews, or season roasted vegetables before they go into the oven.

Ways to Use Baharat

• Season lamb, beef or chicken
• Add to rice, pilafs and grain dishes
• Stir into soups, stews and braised dishes
• Season roasted vegetables and potatoes
• Use as a dry rub or marinade seasoning

Try It:  One-Pan Baharat Chicken with Spiced Rice

Ingredients: Black Pepper, Cinnamon, Cloves, Coriander, Cumin, Green Cardamom, Nutmeg, Paprika, Turmeric, Salt, Fennel, Ginger.

Bold. Fiery. Deeply Complex.

Berbere is the signature spice blend of Ethiopian cuisine, bringing layers of chile heat, warm spices, savory depth, and earthy complexity to every dish. Zamouri Spices' Berbere Ethiopian Spice Blend combines multiple chile peppers with coriander, cumin, fenugreek, cardamom, ginger, cinnamon, allspice, ajwain, and other spices for a rich, aromatic blend with much more to offer than heat alone.

Berbere is essential for traditional Ethiopian favorites such as Doro Wat and Misir Wat, and it's equally delicious with beef, lamb, chicken, lentils, roasted vegetables, and hearty stews.

Use it to build deeply flavored sauces and braises, season lentils and legumes, or add bold Ethiopian-inspired flavor to marinades and dry rubs.

Ways to use Berbere:

• Doro Wat and other Ethiopian stews
• Misir Wat and seasoned lentils
• Beef, lamb, and chicken
• Roasted vegetables
• Marinades and dry rubs
• Soups, beans, and hearty grain dishes

Try It: Berbere Chicken Stew

Ingredients: Ajwain, allspice, black pepper, cardamom, cayenne pepper, cinnamon, coriander, cumin, de árbol chile, fenugreek, garlic, ginger, New Mexico chile or California chile, nutmeg, Spanish paprika, sea salt, and turmeric.

Bring the bold, warming heat of Ethiopian cooking to your kitchen.

La Kama Tagine Spice for Chicken

Bring the warm, savory flavors of Moroccan cooking to chicken with our La Kama Tagine Spice Blend. This aromatic seasoning combines warm spices with cilantro and coriander to create a flavorful blend made especially for Moroccan chicken dishes.

La Kama is delicious with chicken, olives and vegetables, whether you're making a slow-cooked tagine, roasting chicken or simply looking for an easy way to add Moroccan flavor to dinner.

How to Use
Season chicken generously before cooking, or add La Kama to onions and olive oil at the beginning of a tagine or stew to build a rich, aromatic base.

Make Moroccan Chicken Tagine with La Kama

Put La Kama to work in our Moroccan Chicken Tagine recipe with chicken, fresh lemon, olives and vegetables. It delivers the warm, savory Moroccan flavor of a classic chicken tagine—without requiring preserved lemons.

→ Get the Moroccan Chicken Tagine with La Kama Recipe

Ingredients: Cilantro, Cinnamon, Coriander, Cumin, Ginger, Mustard, Black Pepper, Salt, Turmeric.

🫕 Love Moroccan Tagine Cooking?

Explore more flavors with our Tagine Spice Set, featuring seasonings created for different styles of Moroccan tagine cooking.

→ Shop the Tagine Spice Set

Bring the rich, aromatic flavor of biryani home without measuring a dozen different spices.

Zamouri Spices Biryani Seasoning is a fragrant blend of warm spices created for the deeply seasoned rice dishes enjoyed throughout South Asia and beyond. Layers of cumin, coriander, cardamom, cinnamon, cloves, ginger, garlic and other spices give rice a savory, complex flavor and an irresistible aroma as it cooks.

Choose Mild for all the warmth and aromatic spice with gentler heat, or Hot for the same flavorful blend with an extra kick of red pepper.

Use it for traditional-style chicken, lamb, beef or vegetable biryani, or reach for it anytime plain rice needs considerably more personality. It also makes an easy seasoning for roasted vegetables, potatoes, lentils, chickpeas and grain bowls.

Why you'll love it:

• Available in Mild or Hot
• Rich, warm and aromatic
• Takes the guesswork out of blending multiple biryani spices
• Delicious with chicken, lamb, beef or vegetables
• An easy way to turn everyday rice into something worth getting excited about

Try It:  Easy Chicken Biryani

Ingredients — Mild: Cumin, Coriander, Turmeric, Cinnamon, Cardamom, Black Pepper, Cloves, Bay Leaves, Nutmeg.

Ingredients — Hot: Cumin, Coriander, Turmeric, Cinnamon, Cardamom, Black Pepper, Cloves, Bay Leaves, Nutmeg, Chili Powder, Red Pepper Flakes.

The tangy, ruby-red spice that brightens every dish it touches.

Sumac is one of the most distinctive spices of Middle Eastern and Mediterranean cooking. Made from dried and ground sumac berries, it has a naturally tart, fruity flavor often described as lemony, but with its own earthy depth and character.

Traditionally sprinkled over foods just before serving, Sumac adds both vibrant color and a bright burst of flavor. It is essential in fattoush, wonderful over hummus, and an easy way to wake up grilled chicken, lamb, fish, rice, roasted vegetables, salads, dips, and grain dishes.

Ways to use Sumac:

• Sprinkle generously over fattoush, hummus, or salads
• Season grilled chicken, lamb, fish, and kebabs
• Finish rice, roasted vegetables, lentils, and grain dishes
• Stir into yogurt dips, marinades, and salad dressings
• Sprinkle over eggs, avocado, or flatbread for a bright, tangy finish

Try It:  Sumac Chicken with Garlic & Herbs

A little Sumac brings remarkable color and flavor to even the simplest dish—and once you start keeping it on the table, you'll find yourself reaching for it constantly.

Ingredients: Sumac.

The heart of Lebanese cooking — warm, aromatic and incredibly versatile.

Zamouri Spices Lebanese Seven Spice is our Lebanese-inspired blend of warm, aromatic spices, traditionally used to bring depth and complexity to Lebanese and Levantine cooking. Our blend combines allspice, black pepper, cinnamon, clove, coriander and ginger for a rich, savory flavor that complements everything from kafta and kibbeh to roasted vegetables and rice.

How to Use Lebanese Seven Spice

Use it to season kafta, kibbeh, lamb, beef, chicken, rice, lentils and roasted vegetables. It is especially good mixed directly into ground meat before grilling or roasting, where the spices become wonderfully aromatic without overpowering the dish.

Great for: kafta, kibbeh, beef, lamb, chicken, rice, lentils, roasted vegetables and other Middle Eastern-inspired dishes.

Try it: Lebanese Seven-Spice Kafta

Ingredients

Allspice, Black Pepper, Cinnamon, Clove, Coriander, Ginger.

Merguez Sausage Spice Blend

Bring the bold flavors of North Africa to homemade merguez. Our Merguez Sausage Spice Blend combines warm, savory spices, aromatic herbs and a touch of heat to create the distinctive flavor traditionally associated with merguez sausage.

Hand-blended with cumin, coriander, paprika, fennel, garlic, sumac and other carefully selected spices and herbs, this blend makes it easy to season ground lamb for homemade merguez. No sausage casing required—shape the seasoned meat into patties or meatballs if you prefer.

How to Use

Combine 5–6 tablespoons Merguez Sausage Spice Blend with 1½ pounds ground lamb or beef, then prepare using our Moroccan Merguez Sausage Recipe.

Ingredients: Anise, Cayenne, Cinnamon, Coriander, Cumin, Fennel, Garlic, Oregano, Paprika, Salt, Sumac, Thyme.

Available in sizes for home sausage makers through 10 lb bulk quantities for lamb processors and commercial production.

Harissa Dry Spice Blend

Smoky, spicy, tangy and boldly North African.

Zamouri Spices Harissa Dry Spice Blend combines cayenne and crushed red pepper with paprika, caraway, coriander, cumin, garlic and sumac for a savory blend with bright heat and earthy depth.

How to Use Harissa

Use Harissa anywhere you want a punch of North African flavor. Season chicken, lamb, beef or seafood, sprinkle it over roasted vegetables and potatoes, stir it into couscous, soups, stews and tagines, or blend it with olive oil to make a quick Harissa paste or marinade.

Great for: chicken, lamb, beef, seafood, roasted vegetables, potatoes, couscous, soups, stews, tagines, dips and marinades.

Try it: Harissa Chicken Skewers with Couscous

Make it: Easy Harissa Paste

Ingredients

Caraway, Cayenne Pepper, Coriander, Crushed Red Pepper, Cumin, Garlic, Paprika, Sea Salt, Sumac.

Chicken shawarma doesn’t require a restaurant rotisserie.

Zamouri Shawarma Spice for Chicken gives chicken the warm, aromatic Middle Eastern flavor associated with shawarma and works beautifully for chicken cooked on the grill, in a skillet, or in the oven.

No vertical spit? No problem.
For an easy home version, cut boneless chicken into strips, marinate it with Shawarma Chicken Spice, then grill or cook until browned and cooked through. Tuck it into warm pita with tomato, pickles and your favorite sauce, or serve it over rice, salads or vegetables.

Try it: Grilled Shawarma Pita Sandwiches recipe uses Shawarma Chicken or Shawarma Meat and shows how to make shawarma-style meat at home without a spit. 

Great for: chicken thighs or breasts, pita sandwiches, rice bowls, salads, grilled chicken and easy weeknight meals.

Warm, savory Moroccan seasoning made for kefta — also commonly spelled kofta or kafta — and other ground-meat dishes.

Zamouri Spices Kefta Spice Mix combines cumin, coriander, paprika, ginger, turmeric, garlic, marjoram and spearmint with black pepper and cayenne for a deeply aromatic blend with gentle heat and savory depth.

How to Use Kefta Spice

Mix Kefta Spice into ground beef, lamb, chicken or turkey, then shape into meatballs, patties or kebabs. Grill, pan-cook or simmer in tomato sauce.

For skewers, keep the mixture cold and press it firmly around the skewer. If it feels soft, chill it for 15–30 minutes before shaping.

Great for: kefta meatballs, kebabs, burgers, meatloaf, stuffed vegetables and other ground-meat dishes.

Try it: Moroccan Kefta Meatballs in Tomato Sauce

Ingredients

Black Pepper, Cayenne Pepper, Coriander, Cumin, Garlic Powder, Marjoram, Spanish Paprika, Ginger, Sea Salt, Spearmint, Turmeric.

Couscous Spice

Warm, aromatic Moroccan seasoning created for couscous and everyday North African-inspired cooking.

Zamouri Spices Couscous Spice combines black pepper, cinnamon, coriander, cumin, ginger, paprika and turmeric for a savory blend with gentle warmth and subtle sweetness.

How to Use Couscous Spice

Stir Couscous Spice into couscous, rice or other grains as they cook, toss it with vegetables before roasting, or use it to season chicken, lamb, chickpeas, lentils, soups and stews.

Great for: couscous, couscous salads, roasted vegetables, chicken, lamb, chickpeas, lentils, rice, grain dishes, soups and stews.

Try it: Moroccan Couscous with Roasted Vegetables

Ingredients

Black Peppercorns, Cinnamon, Coriander, Cumin, Ginger, Paprika, Turmeric.

Charmoula Tagine Fish Seasoning

Bright, savory Moroccan seasoning made for fish and seafood.

Zamouri Spices Charmoula, also commonly spelled Chermoula, combines cumin, coriander, paprika, garlic, lemon peel, turmeric and a touch of cayenne for a vibrant, aromatic blend with warm spice and citrusy brightness.

How to Use Charmoula

Use Charmoula to season fish, salmon, shrimp and other seafood, sprinkle it over vegetables, or combine it with olive oil to make a quick marinade. It is especially well suited to Moroccan fish tagines, grilled seafood and baked fish.

Great for: fish tagines, salmon, shrimp, white fish, grilled seafood, baked fish, vegetables and marinades.

Try it: Moroccan Charmoula Salmon

Ingredients

Black Pepper, Cayenne Pepper, Coriander, Cumin, Granulated Garlic, Lemon Peel, Spanish Paprika, Sea Salt, Turmeric.

Love Moroccan tagine cooking? Explore our Tagine Spice Set.

Kebab Spice – Moroccan Style

Warm, savory Moroccan seasoning for kebabs, grilled meats and vegetables.

Zamouri Spices Moroccan Kebab Spice combines coriander, cumin, paprika, garlic, cayenne, cilantro, black pepper and cinnamon for a deeply aromatic blend with gentle heat and savory depth.

How to Use Kebab Spice

Season lamb, beef or chicken before grilling or broiling, or mix the seasoning directly into ground meat for Moroccan-style kebabs, burgers or meatballs. It is also excellent on roasted vegetables and grilled potatoes.

Starting point: Use approximately 1 tablespoon per pound of meat, then adjust to taste.

Great for: kebabs, lamb, beef, chicken, burgers, meatballs, roasted vegetables and grilled potatoes.

Try it: Moroccan Kebab Recipe

Ingredients

Coriander, Cumin, Salt, Paprika, Garlic, Cayenne, Cilantro, Black Pepper, Cinnamon.

Paprika Smoked Sweet is made by first drying and then grinding Red Peppers into a fine powder. The unique flavor of Smoked Paprika is created by drying them in an oak wood oven. Originating in Southern Mexico, the plant used to produce Paprika was brought by Spaniards to Hungary where it has become an essential ingredient in both Hungarian and Spanish cuisines.

Suggested Use:
Paprika lends a rich reddish color to your favorite dishes, and is recommended as a flavoring in sauces and soups. It is also a delicious complement to meat and poultry stews, egg dishes, steamed vegetables, and rice dishes.

Caution! Paprika becomes bitter if overheated.

Ahtriya Tagine Spice

Warm, savory Moroccan seasoning for tagines, meats and vegetables.

Zamouri Spices Ahtriya combines cumin, coriander, ginger, turmeric, garlic and black pepper for an earthy, aromatic blend with gentle warmth and savory depth.

How to Use Ahtriya

Use Ahtriya to season chicken, lamb, beef and vegetables for slow-cooked tagines and other Moroccan-inspired dishes. It also works well as a dry seasoning for roasted meats and vegetables or stirred into couscous and other savory dishes.

Great for: chicken, lamb, beef, vegetables, tagines, couscous, roasting and everyday Moroccan cooking.

Try it: Moroccan Ahtriya Vegetable Tagine

Ingredients

Black Pepper, Coriander, Cumin, Granulated Garlic, Ginger, Sea Salt, Turmeric.

Love Moroccan tagine cooking? Explore our Tagine Spice Set.

Bring the warm, savory flavor of Middle Eastern shawarma home — no giant rotating spit required.

Zamouri Shawarma Spice for Meat is designed for beef, lamb and veal and can be used whether you grill, roast or cook your meat in a skillet. 

Make shawarma at home:
Slice the meat into strips, season and marinate it, then cook it hot and fast until browned and tender. Serve it tucked into pita or alongside rice, salad and vegetables.

Try it: Our existing Grilled Shawarma Pita Sandwiches recipe uses strips of lamb and chicken with either Zamouri Shawarma blend, marinates them for at least two hours, then grills them for an easy home version of shawarma. 

Great for: beef, lamb or veal, pita sandwiches, rice plates, grilling and Middle Eastern-inspired meals.

Turmeric has a peppery aroma and a warm, musky flavor. It is often substituted for the more expensive spice, Saffron. Some say the flavor and color are the same. Turmeric is a staple of Moroccan dishes and is one of the key ingredients to Ras el Hanout. Often it is used to flavor lamb and vegetables. In Indian cooking, it is added to rice dishes and curries.

Turmeric is also prized throughout history for its healing properties. We invite you to read up on all the current medical studies that have been published on PUBMED.GOV for all the exciting recent findings.



SKIN CARE TIPS:
Did you know that Turmeric is also prized for natural skin care? Turmeric is effective in the treatment of acne due to antiseptic properties. It also helps control oily skin by regulating the production of sebum (an oily substance produced by the sebaceous glands). Combined with Rhassoul, it is an excellent exfoliate. With over two dozen anti-inflammatory properties, Turmeric fights free-radicals which contribute to the aging process.

Simple Mask Recipe:

Ingredients:

Golden, fragrant, and wonderfully approachable — the curry everyone loves. Our Yellow Mild Curry is a beautifully balanced blend of turmeric, coriander, cumin, fenugreek, and gentle warming spices that delivers rich, aromatic curry flavor without the heat. It's the perfect curry for the whole family — from curious beginners to seasoned spice lovers who prefer a milder touch.

Crafted from premium, carefully sourced spices, our Yellow Mild Curry brings vibrant color and deep, satisfying flavor to every dish. Whether you're making a classic chicken curry, a creamy vegetable dish, a lentil soup, or a coconut-based sauce, this blend makes it effortless to cook something truly delicious.

• ✅ Mild heat level — perfect for families, kids, and spice-sensitive palates
• ✅ Vibrant golden color from premium turmeric
• ✅ Ideal for chicken, vegetables, lentils, rice dishes, and soups
• ✅ No fillers, no artificial additives — pure, premium spice blend
• ✅ Easy to use — simply add to your dish and simmer to perfection

Warm, golden, and full of flavor. Your new go-to curry blend is here.

Made especially for your favorite kibbeh recipe

Ingredients:  Allspice, Basil, Cloves, Coriander, Cumin, Marjoram, Spearmint, Nutmeg, Paprika, Tellicherry Pepper, and Salt.

While we created this blend initially for Baked Kibbeh, we find it is perfect in ground beef to amp up your burgers.  Bring the authentic flavor of the Middle East to your kitchen.

Lahma Tagine Moroccan Spice for Meat

Rich, savory Moroccan seasoning for lamb, beef and goat.

Zamouri Spices Lahma combines cumin, coriander, fennel, ginger, turmeric, paprika and black pepper for a warm, aromatic blend designed especially for meat tagines and hearty Moroccan dishes.

How to Use Lahma

Use Lahma to season lamb, beef and goat for slow-cooked tagines, stews, roasted meats or grilled dishes. It also works well anywhere you want deep, savory Moroccan flavor with warm spice and gentle earthiness.

Great for: beef tagines, lamb tagines, goat, stews, roasted meats, grilling and other Moroccan-inspired meat dishes.

Try it: Moroccan Beef Tagine with Potatoes and Carrots

Ingredients

Black Pepper, Coriander, Cumin, Fennel Powder, Ginger, Paprika, Salt, Turmeric.

Love Moroccan tagine cooking? Explore our Tagine Spice Set.

Kashmiri Curry is a blend of California Chili Powder (mild), Coriander, Paprika, Cumin, Ginger, Cinnamon, Anise Seed, Black Pepper, Cloves, Cardamom, Fennel, and Turmeric.

Kashmiri Curry is a sweet blend that is excellent with Indian poultry and meat dishes. This spice blend goes especially well with dishes cooked in tomato or onion gravies, but don't overlook it as a wonderful flavoring for spiced bean and lentil soups. It should be added toward the end of cooking time to draw out the flavors of all the ingredients and preserve the wonderful aroma.

Nigella Sativa - Also called Nigala, Charnushka, Kalonji or Black Seed. Do not confuse with Kala Jeera (Black Cumin).

Nigella is a member of the buttercup family. The bulk of the crop is produced in India and North Africa. Nigella seeds have little aroma, but give off a peppery aroma when rubbed between the finger tips. It is widely used in Indian and Middle Eastern cuisines, especially pilafs, kormas, and curries. Nigella is an essential ingredient to Panch Phoron. Excellent with breads, legumes and rice.