Moroccan · Spice blend
Moroccan Sweet Pastry Spice Mix
The aromatic dusting behind Moroccan sweets — cinnamon-led, with a breath of anise, nutmeg and orange-blossom sugar. Fold it into almond fillings, dust over m'hancha and briouat, or stir into warm milk.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 12
- Level
- Easy
Ingredients
- 3 tbsp caster sugar
- 1 tbsp ground cinnamon
- 1 tsp ground aniseed
- 1/2 tsp ground nutmeg
- 1/4 tsp ground mastic or cardamom (optional)
- 1 tsp orange-blossom water
Method
- 1
Dry mix
Whisk the sugar with the cinnamon, aniseed, nutmeg and mastic.
- 2
Perfume
Sprinkle over the orange-blossom water and rub through with your fingers so the scent distributes, then let it dry for 10 minutes.
- 3
Store
Break up any clumps and keep airtight.
Chef's tips
- Fold a spoonful into ground-almond fillings for gazelle horns and briouat.
- Dust it over rice pudding, baghrir or warm milk for an instant Moroccan finish.
Frequently asked questions
Can I make it without orange-blossom water?
Yes — leave it dry for a shelf-stable spice sugar, or swap in a little rosewater. The blossom water adds the classic Moroccan floral note.