Ras el Hanout Spice Blend
From waterlily 16 years ago
- 5 minutes to make
- Serves 20
A wonderful and complex North African spice blend. I'm told that the name translates as "top of the shop," implying that the very best spices are used.
Ingredients
- 2 teaspoons coriander seeds shopping list
- 2 teaspoons cumin seeds shopping list
- 1 teaspoon turmeric shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon pink peppercorns shopping list
- 1 t dried rose petals shopping list
- ½ teaspoon cardamom seeds shopping list
- ½ teaspoon fennel seeds shopping list
- ½ teaspoon black peppercorns shopping list
- ½ teaspoon ground cloves shopping list
- ½ teaspoon cayenne shopping list
- ¼ teaspoon ground nutmeg shopping list
- ¼ teaspoon ground ginger shopping list
- ¼ teaspoon salt shopping list
- Heat up the seeds and peppercorns in a frying pan. Dry fry until aromatic, about a minutes. Place all the ingredients into a food processor/mill and process until smooth. shopping list
- Store in an airtight container for up to a month. shopping list
How to make it
- Heat a medium skillet over medium heat. Add the seeds and peppercorns and cook dry just until very aromatic. Place all ingredients in a food processor, blender, or spice mill and grind to a powder.
- Store in an airtight container.
- You can mix a little of this, to your taste, with a little oil for an exquisite marinade. It's also featured in a Roast Onion Dip that I'm going to post next.
The Rating
Reviewed by 7 people-
Well done!!! Here's a 5 for you. You are also absolutely correct about the translation of the name.
ronnymarcus
in Jerusalem loved it
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