ras el honout
Ras el Hanout is kind of like the north African version of curry or garam masala. It means Top of the Shelf in Arabic, indicating that it is made of the very best spices. There are many different versions, and this is the one I'll use to make a Moroccan chicken dish. Amount of heat can be adjusted depending on how much red pepper flakes you use.
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
2 Tablespoons
Ingredients
- 1 1/2 teaspoons coriander seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
How To Make ras el honout
-
Step 1Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
-
Step 2Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend.
-
Step 3NOTE: Store airtight at room temperature for up to 2 months.
- 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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