Seven Spices — Moroccan Sabaa Bzar Blend

Sabaa bzar — seven spices — is the workhorse blend of the Moroccan kitchen. Where ras el hanout is reserved for celebration dishes, sabaa bzar is what Moroccan cooks reach for every day: adding it to soups, slow-braised beans, rice, vegetable dishes, and the cooking liquid of any braise that needs warmth and depth without drama.

What's in the Blend

Seven core spices in a carefully balanced ratio: cumin, coriander, cinnamon, cardamom, clove, black pepper, and nutmeg. The combination is warm and aromatic rather than hot — the spice complexity comes from layered fragrance, not heat.

How to Use Seven Spices

Add 1 tablespoon per litre to lentil soup or harira. Use 2 teaspoons per 500g in kefta (minced meat patties) alongside onion and fresh herbs. Stir into the braising liquid of any slow-cooked lamb or chicken. Add to vegetable couscous with the water at the start of cooking. This is the blend you use by the tablespoon, often and without measuring precisely — it is a forgiving, everyday seasoning.

Storage

Airtight container, away from heat and light. Best used within 6 months of opening for full aromatic impact.