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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Ras el Hanout    makes 1/3 cup

The king of spice blends, ras el hanout, means “top shelf”, suggesting only the best spices reserved behind the counter. It's a beautifully fragrant and aromatic blend of spices originating in Morocco & used throughout N. Africa. It beautifully embodies the complex culinary crossroads of trade routes that linked N. Africa to the Middle East, the Mediterranean, Central Asia & beyond. Every Moroccan has its own rendition, some with a handful of spices, others far more extensive.

Delicious seasoning for tagines, stews, pilafs, soups, mezze & even desserts. Enjoy!

 

Prepare in small amounts to maintain its lovely potency.

 

Ingredients

2 tsp coriander seeds *

¾ tsp whole allspice

¾ tsp cumin seed *

¾ tsp black pepper

1/8 tsp fennel seeds *

1/8 tsp fenugreek seeds *

½ tsp seeds from green cardamon pods *

 

2 medium dried bay leaves (Indian bay is nice!), crumble *

1 tsp dried rose petals (culinary grade) ** - optional

1/3 tsp dried lavender (culinary grade) ** - optional

 

1 ½ tsp sweet paprika

¾ tsp ceylon or true cinnamon *

¾ tsp ground turmeric

1 tsp ginger powder

½ tsp ground mace

½ ground nutmeg

1/8 tsp ground cloves

 

 

* available at South Asian grocers

** available at Middle Eastern grocers

 

Directions

Heat a dry skillet over medium flame & dry roast the coriander, allspice, cumin seed, black pepper, fenugreek, fennel & cardamon seeds, stirring, until it becomes fragrant. Watch closely & remove from heat immediately as wisps of smoke appear to avoid burning. Cool.

 

Add to these roasted spices the bay leaf, rose & lavender. Grind in a spice grinder.

Combine the freshly ground spices with the rest of the spices in a bowl.. Mix thoroughly. Transfer to a tight-lidded jar & store on a cool, dark shelf or in the fridge.

 

Ras el Hanout (Moroccan spice blend)