The Moroccan spice blend, Ras el Hanout, combines over 30 of the best spices to create an aromatic addition to grains, meats, soups, or adventurous desserts.
By Faith Gorsky
Moroccan Ras el Hanout Spice Mix
- Total Time: 15 mins
- Yield: 70 grams 1x
Description
I don’t include salt in my recipe because I find it easier to season a dish if my spice mix is unsalted (so I know how much salt I need to add). However, feel free to add salt to this mix if you prefer.
Ingredients
Scale
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 2 teaspoons ground chili powder
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground black pepper
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground orris root
- 1 1/2 teaspoons ground mace
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cardamom
- 3/4 teaspoon ground fennel seed
- 3/4 teaspoon ground anise seed
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cayenne pepper
- 2 dried bay leaves, ground in a spice mill and strained through a fine mesh sieve (about 1/8 + 1/16 teaspoon ground)
- 1 teaspoon organic, culinary-grade dried lavender buds, ground in a spice mill and strained through a fine mesh sieve (about 1/2 teaspoon ground)
- 1 tablespoon organic, culinary-grade dried rose petals, ground in a spice mill and strained through a fine mesh sieve (about 1 1/4 teaspoon ground)
Instructions
- Combine all ingredients in a large bowl.
- Store the spice mix in an airtight container in the pantry.
- Prep Time: 15 mins
- Category: Spice Blend
- Cuisine: Moroccan
When I can get my hands on lavender and rose petals I will totally make ras el hanout, seems so delicious! However, I’ve heard you can develop nut allergy if eating fenugreek, so I think I’ll omit that one…