The spices used are: black peppercorns, cinnamon, cloves, grains of paradise, and nutmeg.
The mixture has a peppery, sweet taste combined with a rich aroma.
Tunisian Five Spices is used in tagines and stews, particularly those with lamb, and vegetable dishes, particularly those with squash and eggplant.
It can be used as a dry rub on meat.
Tunisian Five Spices Recipe:
1 whole nutmeg
1 cinnamon stick
2 tablespoons black peppercorns
2 tablespoons grains of paradise
1 tablespoon whole cloves
The mixture should end up as a fine powder.
It’s best if you get a real cinnamon stick, as opposed to a cassia stick.
Grind the nutmeg. Put in bowl. Crush the cinnamon stick; add to bowl. Grind the peppercorns, grains of paradise, and cloves, add to bowl. Combine well.
Stores in an airtight container for up to 3 to 4 months. Lasts longer if frozen.
Also transliterated as “Qâlat daqqa.”