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
- 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
- 1½ teaspoons ground orris root
- 1½ teaspoons ground mace
- 1½ teaspoons ground nutmeg
- 1½ teaspoons ground cardamom
- ¾ teaspoon ground fennel seed
- ¾ teaspoon ground anise seed
- ½ teaspoon ground fenugreek
- ½ teaspoon ground cloves
- ½ teaspoon ground cayenne pepper
- 2 dried bay leaves, ground in a spice mill and strained through a fine mesh sieve (about ⅛ + 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 ½ teaspoon ground)
- 1 tablespoon organic, culinary-grade dried rose petals, ground in a spice mill and strained through a fine mesh sieve (about 1¼ teaspoon ground)
- Combine all ingredients in a large bowl.
- Store the spice mix in an airtight container in the pantry.
Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. Her recently-released first cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing), is a collection of authentic Middle Eastern recipes handed down to her from her husband’s family during her extensive time spent in the Middle East. Faith loves to travel, especially to places steeped in rich culture and history.