Egyptian Spice Mix is best on lamb, but it is also quite tasty on beef, chicken, and vegetables. I keep this herb/spice mix in my pantry all the time, along with my Homemade Seasoned Salt. It makes preparing lunch easier. Just sprinkle it on your favorite meat or vegetable dish shortly before cooking time is over.
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Ingredients for Egyptian Spice Mix
¼ cup ground cumin
1 tablespoon sea salt
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Instructions for Egyptian Spice Mix
Combine all ingredients in a pint-sized mason jar (large mouth is best), replace lid tightly, and shake until well combined. Store in and air tight container in cool dark place for up to three to six months.
Tip: I save glass spice mix jars from herbs and spices I use up and refill them with my mixes. I use a label maker or pre-made, hand written labels to personalize them.
Try my Paleo Egyptian Shish Kabobs.
Print Paleo Egyptian Spice Mix to save for later:
Nelle Weaver
Save RecipeIngredients
- ¼ cup ground cumin
- 1 tablespoon sea salt
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
Instructions
- Combine all ingredients in a pint-sized mason jar (large mouth is best), replace lid tightly, and shake until well combined. Store in and air tight container in cool dark place for up to three to six months.
- Tip: I save glass spice mix jars from herbs and spices I use up and refill them with my mixes. I use a label maker or pre-made, hand written labels to personalize them.
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