Ras El Hanout Recipes

RAS EL HANOUT

Ras el Hanout image

This spice mix is often called for in many Moroccan dishes.

Provided by NATHALIE1

Categories World Cuisine Recipes African North African Moroccan

Time 5m

Yield 12

Number Of Ingredients 12

Ingredients

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
¾ teaspoon freshly ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground coriander seed
½ teaspoon ground cayenne pepper
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g

RAS EL HANOUT SPICE MIX

Ras el hanout spice mix image

A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity

Provided by Cassie Best

Categories Condiment, Dinner

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 8

Ingredients

2 ½ tbsp cumin seed
2 tbsp coriander seed
1 tbsp ground cinnamon or 1 cinnamon stick
2 tsp ground ginger
2 tsp black peppercorn
1 tsp ground turmeric
½ tsp cardamom pod (seeds from about 10 pods)
a good pinch of saffron (optional)

Steps:

Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

RAS EL HANOUT

Ras El Hanout image

The king of spice mixes, this Moroccan curry-like mix has a delicious and subtle flavor. Use in tajines, grilled or fried meats, and soups. It is also great with cooked vegetables.

Provided by Habibi

Categories Moroccan

Time 10m

Yield 10 tablespoons

Number Of Ingredients 21

Ingredients

3 tablespoons paprika
2 1/2 tablespoons cumin
2 1/2 tablespoons ginger
4 teaspoons coriander
2 teaspoons cinnamon (cassia variety)
2 teaspoons turmeric
1 1/2 teaspoons fennel
1 1/2 teaspoons cardamom
1 1/4 teaspoons allspice
1 1/4 teaspoons dill seeds
1 1/4 teaspoons galangal
1 1/4 teaspoons lavender
1 1/4 teaspoons nutmeg
1/2 teaspoon bay leaf
1/2 teaspoon caraway seed
1/2 teaspoon cayenne
1/2 teaspoon clove
1/2 teaspoon cubeb pepper (or black pepper if you are unable to find cubeb)
1/2 teaspoon mace
1/2 teaspoon brown cardamom
35 saffron strands, stigmas

Steps:

Grind all ingredients and combine.
store in an airtight container in a cool, dark place.

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