1/2 Teaspoon of Ras el Hanout Spice Mix

Ras el Hanout Spice Mix


Morroco, Algeria, Tunisia   -   Ras el Hanout
Makes:
Effort:
Sched:
DoAhead:  		 6 T
**
15 min
Yes		 The most prestigious spice mix for Western North Africa. The name correctly translates to "Top Shelf". There's no "standard" recipe, but the minimum number of spices is about 10 - see Comments.

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1
2
1/2
10
1
10
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10
1
9
2
2
1/8
2
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T
T
T

t

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in

t

t
t
-- Toast
Cumin seeds
Coriander seeds  
Fennel seeds
Allspice
Fenugreek
Cardamon pods
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Peppercorns
Cinnamon
Cloves, whole
Ginger, ground
Chili red dry
Nutmeg
Turmeric
Make:   -   (15 min)
  1. In a dry skillet over fairly high heat, toast the Cumin Seeds stirring until they are very fragrant and darken just a shade, then turn out to cool. Do each of the other Toast items the same way (they have different toasting times).
  2. When all toasted spices have cooled thoroughly, grind All items to powder in your spice grinder and mix together (see Spice Grinders).
  3. Sealed in a glass jar away from heat and sunlight, this mix should be good for at least 6 months.
NOTES:

  1. Spice Grinder

      A little whirling blade coffee grinder is good for this job - mine is a Krups. Of course you can also do it the traditional way, pounding it in a big stone mortar, or, you can do it all at once in 10 seconds in the chutney can of an Indian Mixie.

  2. Comments:

      Obviously, the list of spices given here can be modified to you liking, or available spices, as is done by every spice shop and household in the region. Some formulas use up to 40 spices. The toasting step is skipped by some recipes, but it is standard.

  3. Other Spices Used

    AniseCaraway  Cubeb Pepper   Grains of Paridise  
    Lavender dry  Mint, dry   Monk's Pepper   Nigella
    Orris Root   Rose Buds   Rose Petals   Star anise  
    White Pepper  
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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