What Is Tabil? A Tunisian Spice Blend Worth Making

I stumbled across this Tunisian spice blend while looking for something else entirely online — which is how most of my best kitchen discoveries happen. A small jar was available for around €10 plus delivery. I decided to make my own instead.

Tabil (تابل) is a Tunisian spice blend, used across North Africa and particularly in Algeria too. The word itself simply means "seasoning" in Tunisian Arabic — though historically it referred to coriander alone, before the blend expanded around it. Some culinary histories suggest the spices that define tabil were carried to Tunisia around 1492 by migrants and traders crossing the Mediterranean.

The base of any tabil spice blend is always coriander seed and caraway seed — the caraway is the distinctly Tunisian note that sets it apart from other North African blends. From there, cooks vary: garlic, chilli, rose petals, dried mint, cumin, bay, cloves, and turmeric all appear depending on family and region. My version includes dried rose petals and dried mint, which push it toward the floral end of the spectrum.

I always use whole seeds and toast them myself before grinding. Whole spices last considerably longer than pre-ground, and toasting them in a dry pan for a couple of minutes before blending transforms the flavour — deeper, warmer, and more aromatic.

Use tabil as a dry rub for grilled meats, stir it through couscous or vegetable stews, or mix it with olive oil and vinegar to form a paste. It pairs well with harissa if you want to push the heat. I use this tabil spice blend both ways depending on what I'm cooking — it doesn't sit in the jar long enough to go stale.

Tabil Spice Blend — Ingredients

• 2 tbsp coriander seeds
• 1 tbsp caraway seeds
• 1 tsp cumin seeds
• 1 tsp dried chilli flakes
• 1 tsp garlic powder
• 1 tsp dried rose petals
• ½ tsp dried mint

Method

1. Toast the coriander, caraway, and cumin seeds in a dry pan over medium heat for 2–3 minutes, shaking regularly, until fragrant. Do not let them burn.
2. Leave to cool completely, then grind to a powder using a pestle and mortar or spice grinder.
3. Add the chilli flakes, garlic powder, rose petals, and dried mint. Mix well.
4. Store in a sealed jar. Use as a dry rub, a seasoning for stews and couscous, or mix with olive oil and vinegar to form a paste.

This recipe is part of my Spice Blends & Condiments collection — from Persian advieh to Georgian khmeli-suneli and everything in between.
This recipe is also part of my North African Recipes — From the Moorish Kitchen at Casa Adora.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef