Ras El Hanout
Ras El Hanout
Emily C. Swantner
Yield: Makes about 1/2 cup
The words Ras el Hanout translates as "top of the shop" and refer to the top combination of spices a Moroccan spice vendor can sell. This aromatic and spicy blend of spices is probably the most refined of spice mixes in the Middle East and North Africa. There are as many recipes for this spice blend as there are spice vendors in Morocco. Purchase the freshest spices possible from a market that has a high turnover.
Ras el Hanout is available commercially in Middle Eastern markets, but there is something magical about roasting and grinding your own. You can order Marrakech-style Ras el Hanout from www.wholespice.com, They hand mix this blend of spices from cinnamon, turmeric, nutmeg, mace, white pepper, galangal, black and green cardamom, ginger, anise, allspice, rose petals, cloves, lavender, orris root and cayenne.
1 ¼ teaspoons ground allspice
2 teaspoons ground nutmeg
20 threads high-quality saffron
2 teaspoons freshly ground black pepper
½ teaspoon cayenne, or more to taste
1 ½ teaspoons ground mace
1 teaspoon ground cinnamon
1 ½ teaspoons ground cardamom
1 teaspoon ground coriander
2 teaspoons ground ginger
2 teaspoons kosher salt
1 teaspoon ground turmeric
Method
In a cast-iron or heavy skillet over medium heat, add all the spices, stirring constantly, until the mixture emits a pleasant aroma. This will take approximately 3-5 minutes. Turn the heat to low and continue to stir for another 1-2 minutes.
Immediately remove from the pan and let cool.
Store in an airtight container in a cool, dark place for up to 3 months at room temperature or for 6 months in the freezer