Moroccan · Condiment
Moroccan Coffee Spice Blend (Spenj Qahwa)
Moroccan spiced coffee gets its warmth from a ground blend stirred into the coffee grounds before brewing — a mixture that can include sesame, black pepper, nutmeg, cinnamon, ginger, cardamom and a little clove. Made up in a jar, a spoonful transforms ordinary coffee into the fragrant, faintly spicy qahwa m'hlawla drunk across the country.
- Prep
- 15 min
- Cook
- 3 min
- Total
- 18 min
- Serves
- 30
- Level
- Easy
Ingredients
- 2 tbsp sesame seeds
- 1 tbsp black peppercorns
- 1 whole nutmeg, grated
- 2 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp cardamom seeds
- 1 tsp whole cloves
- 1 tsp aniseed
Method
- 1
Toast the whole spices
Lightly toast the sesame, peppercorns, cardamom, cloves and aniseed in a dry pan until fragrant, then cool.
- 2
Grind
Grind the toasted spices to a fine powder in a spice grinder or mortar.
- 3
Combine
Mix the ground spices with the cinnamon, ginger and freshly grated nutmeg until uniform.
- 4
Store
Keep in a small airtight jar away from light. Add half a teaspoon per few cups of coffee grounds before brewing.
Chef's tips
- Grate the nutmeg fresh; pre-ground nutmeg loses its warmth quickly.
- Stir the blend into the dry coffee grounds before brewing, not into the cup, so it infuses evenly.
- Start with a little — the blend is potent and you can always add more to taste.
Frequently asked questions
How do I use the blend?
Add about half a teaspoon per few cups of coffee grounds before brewing in a filter or pot. It can also be simmered into the coffee, then strained, for a stronger infusion.
Is Moroccan coffee always spiced?
Not always, but spiced coffee (qahwa bel bhar) is a cherished tradition, especially in the south and for guests. The exact spice mix varies from family to family.