One of our most common spices, cinnamon, is ground from the bark of a tropical evergreen tree. It has many medicinal properties, including a potent bacteria fighter and can help lower blood sugar and cholesterol. Its main use, in virtually every kitchen around the world is to season both savory and sweet foods.

Ground cinnamon, as with any other ground spice, loses its potency with age. Make it a point to buy cinnamon sticks and grind just what you need. Cinnamon sticks are the inner layers of bark, and left whole, retain their flavor longer. Make this tasty Moroccan-style spice mix to add to your spice cabinet and sprinkle it on vegetables or chicken for an exotic flavor.

3 cinnamon sticks, broken into pieces
6 green cardamom pods
1 teaspoon whole cloves
2 teaspoons cumin seed
1 teaspoon coriander seeds
½ teaspoon ginger
1 ½ pounds ground dark turkey meat
1 large shallot, minced (about 3 tablespoons)
1 teaspoon coarse salt, plus more as needed
Freshly ground black pepper, to taste
Extra-virgin olive oil, for grilling
1 English cucumber, thinly sliced
½ cup Greek yogurt
Pinch garlic powder
2 whole wheat pitas, halved
Small Romaine lettuce leaves, for serving
Sliced tomatoes, for serving

1. Heat a small skillet over medium-high heat. Add cinnamon sticks, cardamom pods, and cloves, and toast, swirling the pan often, until very fragrant and just beginning to brown, about 4 minutes. Add cumin and coriander seeds and continue swirling pan until seeds are fragrant and darkened, about 2 minutes more. Transfer to a plate to cool completely; add ginger and grind in a spice grinder until very fine.

2. Heat a gas grill or prepare a charcoal grill to medium-high heat. In a large bowl, mix ground turkey with 1 tablespoon of the spice mix, 1 teaspoon salt, pepper, and shallots until very well combined. Chill until ready to cook. Divide the meat into 4 portions; wet your hands and form into oblong patties about ½-inch thick. Drizzle patties with oil on both sides and grill, turning once, until cooked completely though, about 10 minutes total.

3. Meanwhile, put the cucumbers and yogurt in a medium bowl and season generously with salt and pepper. Add the garlic powder and toss until well coated.

4. To serve, put a few Romaine leaves and tomato slices into a pita half. Slide a burger in on top of the tomatoes, along with a generous spoonful of cucumbers.

Note: Extra spice mix can be stored in and airtight container and kept in a cool dry place for up to 6 months; great for seasoning chicken or lamb, or sprinkled on vegetables.

Serves 4.