WHAT IS IT?
It’s a wonderful spice blend of nutmeg, cinnamon and clove that adds BIG aroma. The clove, pepper and grains of paradise contribute a little nutty spice and peppery pop on the taste track. Salt helps pick up the flavor, but it isn’t traditionally blended into the spice, as it tends to degrade the nutmeg after time.
Qâlat-Daqqa comes from Tunisia, and has found a home in Australia, and is slowly gaining traction in Europe and North America.
- Lamb tagines
- Roast chicken or duck
A FEW IMPROVISATIONAL RIFFS:
- Substitute for pumpkin pie spice, and add a little ginger and galangal powders into a pumpkin pie for a Tunisian twist.
- Substitute for Asian Five Spice in fried rice and add chopped or ground lamb for a riff on the Chinese classic;
- Add to a peach cobbler or pie instead of cinnamon or clove and amp up your dessert machismo!
- Add salt and a bit of onion powder for a hamburger seasoning.
Tunisia sitting on the road to so many sources of spices, like all countries where there is a lot of movement of goods from place-to-place, eventually developed a few common blends that people found generally pleasing. The five spices ofQâlat-Daqqa were commonly used in their cuisine independently. It’s a common blend, but very little is available in print about its history. If you know any sources, please contact us and let us know!.
- Tunisian Five-Spice
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