Yields: About 1/4 cup
Prep Time: 5 minutes
Ingredients:
Core Spices
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons ground cumin
- 2 teaspoons ground black pepper
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon salt
Optional “Elevating” Spices
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (adjust for heat preference)
- 1/4 teaspoon ground allspice
Specialty Ingredients (Rare, but add unique depth):
- A small pinch of dried rose petals
- A small pinch of lavender buds
- A small pinch of saffron threads
Instructions:
- Measure and Combine: In a small bowl, combine all of your chosen spices. If using whole spices, grind them finely using a mortar and pestle or spice grinder.
- Mix thoroughly: Stir the spices well until they form a fragrant, homogenous blend.
- Store: Transfer the Ras el Hanout to an airtight container (a small mason jar works perfectly) and store it in a cool, dark place for maximum freshness and potency.
- Enjoy: Use your homemade Ras el Hanout in marinades, rubs for meat and fish, tagines, stews, soups, sprinkled over roasted vegetables, and even as a popcorn seasoning!
Tips:
- Toast for more flavor: For an even more intense flavor profile, toast the whole spices in a dry skillet over medium-low heat until fragrant before grinding.
- Customize: Ras el Hanout recipes vary greatly. Experiment with different ratios and spice combinations to find your perfect blend!
- Shelf-life: This blend will maintain its potency for several months if stored correctly. For the freshest flavor, make smaller batches to use up more quickly.
