Gritty Mouth Feel from Moroccan Spice Blend

I made a tagine style chicken dish that was very tasty, but the sauce had a subtle but fine gritty mouth feel that I’d like to eliminate the next time I try this.

I haven’t experienced this with most cooking before, but my thought is this mouth feel comes from the one of the spices named below, and I’m thinking it may be from the ground cinnamon.

The spices used were: salt, coriander, turmeric, paprika, black pepper, ginger power, cumin, and chili powder. Some dried fruit, added toward the end of cooking, was simmered in a pot of water with sugar and cinnamon.

For what it’s worth, all of my spices were pre-ground except for the black pepper and coriander, which I fine ground in a coffee grinder.

Is this gritty mouth feel to be expected? (I think I would have noticed it when eating this sort of dish at a restaurant.) If not, what might I do to fix it?