ras-el-hanout spice mix

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By C C
from Seattle, WA

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
method No-Cook or Other

Ingredients For ras-el-hanout spice mix

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

How To Make ras-el-hanout spice mix

  • 1
    Blend to a fine powder in a Vitamix, or other high-powered spice grinder/food processor.
  • 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.
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