Ras el Hanout
Ras el hanout is an exotic Moroccan spice blend that will take your culinary game to the next level.
It is a blend of freshly ground and aromatic spices commonly used in Moroccan and North African cuisine. The name Ras el hanout translates to “head of the shop” in Arabic, reflecting its status as the most prized blend of spices in a Moroccan spice market.
Its composition varies greatly depending on the spice vendor, with some blends containing up to 30 different spices.
Some of the most common spices used in Ras el hanout include ginger, cumin, coriander, cinnamon, nutmeg, cardamom, turmeric, and chili pepper. This versatile blend can be used to season meat, vegetables, and even desserts. Its complex flavor and aroma are sure to delight your tastebuds and add a dose of exotic flair to your cooking.
- 2 tablespoons ground cumin (or 2½ whole seeds)
- 2 tablespoons ground coriander
- (or 2½ whole seeds)
- 2 tablespoons ground paprika
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom pods
- 1 tablespoon ground turmeric
- 1 tablespoon nigella seeds
- 1 tablespoon caraway seeds
- 1 tablespoon ground black pepper (or 1½ whole seeds)
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 or 2 whole cloves
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- 3g sea salt
Gather all the spices.
If you’re using whole spices, measure them out and grind down with a mortar and pestle or a blender.
In a mixing bowl, combine all the spices.
Stir them well until thoroughly blended.
Give the blend a taste and make any necessary adjustments to suit your preferences.
If you enjoy a spicier profile, you can increase the amount of cayenne pepper or add a pinch of chili flakes.
Once satisfied with the flavor, transfer the Ras el Hanout blend into an airtight container.
Store it in a cool, dark place away from direct sunlight.
Ras el Hanout will keep for up to 6 months.