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ras-el-hanout spice mix

11 Pinches 1 Photo
SaffronSun avatar
Seattle, WA
Updated on Dec 27, 2020

I first learned in-depth about ras-el-hanout spice mixes when wanting to recreate an amazing Moroccan lamb tagine dish I tried. After reading about as many variations I could find, I came up with this mixture. It is *wonderful* and makes an amazing lamb tagine. On top of that, it can kick magic into just about any dish, much the way Indian garam-masala is used. In fact, when a family member developed sensitivity to cumin, I began using this ras-el-hanout as a substitute for cumin and/or garam masala in various dishes, & it is delicious.

prep time 5 Min
cook time
method No-Cook or Other
yield

Ingredients

  • about 1 tablespoon dried mint
  • 3-4 mini dried chili peppers
  • 2 black cardamom pods
  • about 10 cloves
  • about 2 teaspoons ground sumac
  • about 1 tablespoon coriander seed
  • 11 green cardamom pods
  • about 1/2 teaspoon fennel seeds
  • about 1 tablespoon cinnamon
  • 18 allspice berries
  • about 2 teaspoons nigella seed
  • about 3/4 teaspoon black peppercorn
  • about 1.5 teaspoons culinary dried lavender florets
  • about 2 teaspoons ginger powder
  • about 1 tablespoon tumeric powder

How To Make ras-el-hanout spice mix

  • Step 1
    Blend to a fine powder in a Vitamix, or other high-powered spice grinder/food processor.
  • Step 2
    Note: I do amounts by approximation, comparing to the photo above. I have added my best guess to approximate amounts in the ingredients list.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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