Ras El Hanout is a traditional Moroccan spice mixture, and there are hundreds of variations of the recipe – each family and spice merchant in Morocco has their own!
A good ras el hanout is an excellent example of how beautifully a variety of spices can blend to create an ingredient that is greater than its individual components. It is versatile, too, adding aromatic enticing flavour and golden colour to tagines, soups and stews.
Try adding a teaspoon to 200 g rice or couscous while cooking, or use it as a spice rub on lamb chops or chicken before grilling on the barbeque. Fills approximately a 250 ml jar.
Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp cardamom seeds
1˝ tsp black peppercorns
1 tsp white peppercorns
1 tsp allspice berries
2.5 cm piece cinnamon bark
5 whole cloves
2 small dried red cayenne chillies
2.5 cm piece of dried ginger root or 1 tsp ground ginger powder
3 cm piece dried turmeric root or 1 tsp ground turmeric powder
2 tsp sea salt
1 whole nutmeg
2 Tbsp blade mace pieces or 1˝ tsp ground mace powder
20 threads Spanish saffron (optional)
Method
1. Heat seeds, peppercorns, allspice, cinnamon, cloves and chilli 5 minutes/Varoma Temperature/Speed 1. Tip out on a plate and leave 10 minutes to cool.
2. Return cooled ingredients to TM bowl and add all the others too. Grind 1 minute/Speed 10. Store in a sterilized glass jar with lid in a cool dark place.
Chef's Tips
Tip: use as many of the above ingredients as you happen to have on hand. If you miss out a few, don’t worry – you’ll be creating a new blend! Chillies and ginger are essential.
