Ras El-Hanout

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This is a spice blend, and its name (رأس الحانوت) means “head of the shop”. It’s popular throughout Morocco, Algeria, and Tunisia, but can often be found elsewhere. The exact blend will vary a little from place to place and even from maker to maker, but the general idea is the same. The one we provide here today is very representative (and for an example of its use, see our Marrakesh Sorghum Salad recipe!).

Note: we’re giving all the quantities in whole tsp today, to make multiplying/dividing easier if you want to make more/less ras el-hanout.

You will need

  • 6 tsp ground ginger
  • 6 tsp ground coriander seeds
  • 4 tsp ground turmeric
  • 4 tsp ground sweet cinnamon
  • 4 tsp ground cumin
  • 2 tsp ground allspice ← not a spice mix! This is the name of a spice!
  • 2 tsp ground cardamom
  • 2 tsp ground anise
  • 2 tsp ground black pepper
  • 1 tsp ground cayenne pepper
  • 1 tsp ground cloves

Note: you may notice that garlic and salt are conspicuous by their absence. The reason for this is that they are usually added separately per dish, if desired.

Method

1) Mix them thoroughly

That’s it! Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

Take care!

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