Hararat Libyan Spice
A Libyan all-purpose blend of cinnamon, cumin, coriander, chilli flakes and allspice. Sweet spice leads, cinnamon and allspice together, and the chilli flakes give a scattered heat that shows up in individual mouthfuls rather than evenly across the dish.
The combination of sweet spice with a subtle smokiness is characteristic of North African cooking, and this blend follows the Libyan version of it, drawn from the wider flavours of the Maghreb.
How to use it
Use it on meats, in stews, over couscous and with roasted vegetables, around a tablespoon per 500g. It suits slow-cooked dishes particularly well, where the sweet spices have time to settle into the sauce. Technique tip: rub it onto meat with a little olive oil half an hour before cooking. Allspice and cinnamon are fat-soluble, and an oil carrier spreads them evenly where a dry dusting clumps and patches.
Details
| Ingredients | Cinnamon, Cumin, Coriander, Chilli Flakes, Allspice. |
|---|---|
| Sizes | 120g jar, 400g pouch and 1kg pouch. |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
حرارات (Hararat), Libyan Spice Blend, North African Seasoning, Maghrebi Spice Mix
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