Tricia’s Ras El Hanout Blend
Ras el hanout is a blend of spices used across North Africa. It means “top of the shop,” referring to the fact that a shopowner’s best spices are kept on the top shelves of their stores. Typically includes cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn and turmeric, the mixtures are as different for each shop/family as turkey stuffing recipes differ for everyone’s grandma.
I use it mostly in my Moroccan dishes.
Ras el hanout is available pre-mixed in specialty stores, but if you already have the spices below in your own spice rack, you should create your own blend, just as the Moroccans do! However, buying all these spices can be expensive; I suggest you pool together with friends, make a large batch and divvy it up. Sharing is caring 🙂
- 5 tsp ground cumin
- 2 tsp turmeric
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1/4 tsp ground cloves
- 1 tsp ground white pepper
- 1/2 tsp ground marjoram
- 1 tsp ground fennel
- 1/2 tsp dry mustard
- 1/4 tsp ground hibiscus flowers
- a dash of cayenne
Mix spices together. Store in an airtight container in a cool, dark place.
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