Ras el hanout
Ras el hanout: the 'head of the shop' spice blend of cumin, ginger, cinnamon, cardamom and rosebuds
Ras el hanout means 'head of the shop', and every spice seller in the Marrakech souk will tell you theirs is the best: a warm, complex mix of a dozen or more spices that they grind to their own formula. This home version balances earthy cumin and coriander with sweet cinnamon, ginger and turmeric, the perfume of cardamom and dried rosebuds, and the heat of black pepper. Rub it on vegetables before roasting, stir a teaspoon into tagines, lentils or couscous broth, or season chickpeas and roast pumpkin with it. Toasting the whole spices first takes 5 minutes and makes a real difference. Chef's tip: make small batches and store the blend in a sealed jar away from light; it is at its best for about 3 months.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Whole spices to toast
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp allspice berries
- 8 green cardamom podsseeds only
- 6 cloves
- 1 cinnamon stickbroken into pieces
Ground spices
- 2 tbsp ground ginger
- 1 tbsp ground turmeric
- 1 tbsp sweet paprika
- 1 tsp ground nutmeg
Perfume
- 1 tbsp dried edible rosebuds (optional)food grade; leave out if you cannot find them
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/5 doneStep 1: Put 2 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 1 tsp allspice berries, 8 green cardamom pods, 6 cloves and 1 cinnamon stick in a dry frying pan over a medium-low heat.
Step 2: Toast, shaking the pan constantly, until the cumin is a shade darker and the kitchen smells warm and nutty. Tip them straight onto a cold plate. Do not walk away: burnt spices turn bitter and spoil the whole blend, and the most common mistake is toasting over too high a heat.
3 minStep 3: Leave the spices to cool completely, about 5 minutes, so they grind to a fine powder rather than a paste.
5 minStep 4: Grind the toasted spices with 1 tbsp dried edible rosebuds in a spice grinder or clean coffee grinder until fine. Sift through a sieve and regrind any coarse bits.
Step 5: Mix in 2 tbsp ground ginger, 1 tbsp ground turmeric, 1 tbsp sweet paprika and 1 tsp ground nutmeg. Store in a small airtight jar in a cool, dark cupboard and use within 3 months.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ras el hanout take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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