Ras el hanout

Ras el hanout

By
From
Arabesque
Makes
40 g
Photographer
William Meppem

This is the legendary Moroccan spice mix, which loosely translates as ‘house blend’. Cooks swear by their own particular combination of numerous spices and aromatics, which usually include cinnamon, nutmeg, dried rosebuds, ginger, cloves and chilli (as well as other more exotic ingredients such as Spanish Fly!). This is a humbler version which is quite spicy. Use it in soups or lamb tagines, or mix it with a little oil and rub it on poultry as a marinade.

Ingredients

Quantity Ingredient
6 pods cardamom, seeds only, roasted and crushed
1/2 teaspoon black peppercorns, roasted and crushed
1/2 teaspoon fennel seeds, roasted and crushed
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon allspice

Method

  1. Roast and crush whole seeds.
  2. Mix all ingredients together.
  3. Store in an airtight jar and use as needed.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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