Ras el hanoult
Ras el hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.
Type of Dish Spice Mix
- 5 g (1 tsp) salt
- 5 g (1 tsp) ground cumin
- 5 g (1 tsp) ground ginger
- 5 g (1 tsp) ground turmeric
- 4 (¾ tsp) ground cinnamon
- 4 (¾ tsp) freshly ground black pepper
- 2 g (½ tsp) ground white pepper
- 2 g (½ tsp) ground coriander seed
- 2 g (½ tsp) ground cayenne pepper
- 2 g (½ tsp) ground allspice
- 2 g (½ tsp) ground nutmeg
- 1 g (¼ tsp) ground cloves
- Mix spices together and store in an airtight container for up to 1 month. For even more aromatic result use whole spices for cumin, cinnamon, coriander seeds and cloves. Dry roast them in a medium hot pan until aromatic and blend to a powder in a spice grinder. Leave to cool and mix with the remaining spices.
Preparation Time is approxmiately 20 minutes.