Organic Spice Mix "Moroccan Rub"

Our organic "Moroccan Rub" spice mix infuses a subtle Middle Eastern flavor. Massage moroccan rub onto chicken, turkey or try it on fish.

It is one of our all-time favorite ways to add more flavor to a meal prep routine without adding a ton of calories. This spice blend has the distinctive flavors of Morocco. Cinnamon, ginger and cumin give it such a cool flavor profile.

The mix of spices in this moroccan rub, also known as "Ras el Hanout", provide amazing depth and at times tastes a little Indian and at others a little Mexican. The flavour in this spice mix is incredible and the people of the North African country of Morocco know how to spice up a cut of meat. An overall awesome spice rub recipe to coat lamb, chicken, beef or pork. Full of flavour and great for grilling, roasting, smoking and more!

If you are looking for a new spice rub to coat some lamb, chicken, beef or pork, you cannot go wrong with this moroccan spice rub! Make sure you put a bunch on to create a wonderful crust on the meat.

What is a rub?

• A rub is a mix of various spices, seasonings and flavoring ingredients applied directly to the outside of raw meat, poultry or seafood before cooking. The rub forms a coating on food and is used to provide flavor and develop texture. A great rub can easily transform a plain piece of meat from boring and bland to outstanding and flavorful!
• Rubs can be dry or wet. A dry rub is made of a blend of spices and seasonings, without any wet ingredients; whereas a wet rub includes some type of liquid flavoring ingredients.

Why dry rubs are best?

• While there is nothing wrong with wet rubs, dry rubs have a couple advantages:
• Perfect sear: Dry rubs don’t add any additional moisture to the outside of meat. Moisture on the surface of meat needs to evaporate before any sear can develop. Therefore, dry rubs are a faster way to develop a beautifully caramelized crust on a piece of meat.
• Complex flavor: You can still incorporate a liquid element, such as a glaze or BBQ sauce, during the last few minutes of cooking! By layering a dry rub with a wet sauce or glaze you can achieve a more complex flavor – meaning, meat with a well-seasoned, caramelized exterior and a concentrated, saucy finish.