Ras al hanout

Ras al hanout

By
From
Moorish
Makes
50 g
Photographer
Mark Roper

A secret blend of herbs and spices from Morocco. Every spice vendor has his own ras al hanout blends, which vary in price according to the scarcity of the ingredients. The most prized and exotic blends can include thirty or more spices, plant roots and other unusual aromatics. For daily use, cooks tend to use a humbler blend similar to the one below. Use ras al hanout in soups and tagines, with rice and couscous, or mix it with a little oil and rub onto meat or poultry as a marinade.

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 cardamom pods, seeds only
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
2 teaspoons sweet paprika
1 teaspoon cinnamon powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon allspice

Method

  1. Lightly roast and finely grind the cumin, coriander, cardamom, fennel and peppercorns, then sieve to remove the husks. Mix with the rest of the ingredients and store in an airtight jar. The mixture keeps well for up to 3 months.
Tags:
Malouf
Greg
Lucy
Moorish
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