Ingredients: Tellicherry peppercorns, ground cassia, dried peppermint, grains of paradise, whole cloves, and freshly grated nutmeg.
Uses: Fragrant and deeply warming, this Tunisian blend—known as Qalat Daqqa—adds a savory-sweet complexity to both sweet and savory dishes. It’s especially delicious with pumpkin, squash, spinach, and lamb.
Try it:
• Sprinkled over roasted squash or carrots for rich, layered flavor.
• Stirred into lentil or chickpea stew for a subtle, aromatic kick.
• Used in meat rubs, especially for lamb or chicken.
• Mixed into couscous or rice dishes for North African flair.
• Added to pumpkin pie or spiced cakes for an unexpected twist.
Taste & Aroma: Aromatic and well-rounded, with warming spice and a hint of minty brightness. Pat loves to make butternut squash ravioli seasoned with Qalat Daqqa—it’s a house favorite and we should all listen to Pat.