Ras El Hanout

Ras El Hanout

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Dave Mathews

By
@dkmthecook

This is one of the most popular spice mixtures in North African Cuisine. Give it try you might like it. No you will like it.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 2 tsp
    ground ginger
  • 2 tsp
    ground cardamon
  • 2 tsp
    ground mace
  • 1 tsp
    ground cinnamon ground from a stick please
  • 1 tsp
    ground allspice
  • 1 tsp
    ground corriander seeds
  • 1 tsp
    ground nutmeg
  • 1 tsp
    turmeric
  • 1/2 tsp
    ground black pepper (freshly ground please)
  • 1/2 tsp
    white pepper
  • 1/4 tsp
    cayanne pepper (double it if you like hot)
  • 1/2 tsp
    anise seed
  • 1/4 tsp
    ground cloves

How to Make Ras El Hanout

Step-by-Step

  1. Make sure all the spices that need to be ground come from fresh seeds or pods or sticks. You really do want to get real cinnamon. It is not cheap but it is just so much better. If you just have to the bark bits in the mega-mart will do. It really makes a difference. You won't be able to do the ginger and fresh ginger won't work here or the cardamom. You also might not want to do the cloves unless you want to really smell up you house. And for goodness sake please use whole nutmeg. That stuff in the jar isn't even good for eggnog for crying out loud and you can buy nutmeg nuts in the spice isle so all you need is a micro plane. What, you don't have a micro plane. Stop what you are doing, right now, go to the store and get one. How did you ever live without one?
  2. Combine all the ingredients together. Store in an airtight glass container, spelled Mason Jar, in a dark cool place. After 4 months make another batch. This batch won't last that long though.

Printable Recipe Card

About Ras El Hanout

Course/Dish: Other Main Dishes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: African



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