ALGERIA MOROCCO TUNISIA NORTH AFRICA
All the traditional spices qualify for this north African condiment. It is characterised by the scent of lavender, lime and rose, and the aroma of the distinctive cardamon, galangal, lovage, orris root, sumac, turmeric and various peppers. The authentic mixture contains at least 30 ingredients (see below). Anise or fennel, cardamon, chufa or tigernut, cinnamon, clove, coriander, fenugreek, galangal, lavender, rosebud, orris root, sumac, turmeric and all of the peppers (black, long, melegueta, monks, paprika and tail) are essential ingredients. Many are indigenous to north Africa, in particular Morocco, where they have been an intregral aspect of culinary and commercial life for thousands of years.
Allspice Anise / Aniseed Ash (rowan) Berry Ajawan / Lovage Black Peppercorn Cardamom Chaste Berry / Monks Pepper Chilli Pepper Chufa / Tigernut Cinnamon Clove Coriander Cubeb / Tail Pepper Cumin Dried Lavender Dried Lime Dried Rosebud Fennel Fenugreek Galangal Ginger Long Pepper Mace Melegueta Pepper / Grains of Paradise Nutmeg Orris Root Paprika, hot Paprika, sweet Sumac Turmeric
All the ingredients need to be ground into powder, then mixed. Obviously spices like ginger and turmeric are sold pre-ground, while orris root and tigernut are generally only available ground.
So we recommend you follow the tradition in Morocco and make up your own version, to suit your own tastes, as the majority of people in north Africa tend to do, following their own ethnic traditions, whether African, Arab, Berber, Phoenician, Jewish or Iberian.