Moroccan

Ras el Hanout

Name: Ras el Hanout
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 teaspoons ground cardamom; 2 teaspoons ground ginger; 2 teaspoons ground mace; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1 teaspoon ground nutmeg; 1 teaspoon ground turmeric; 1/2 teaspoon ground white pepper; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; 1/2 teaspoon ground anise seed; 1/2 teaspoon fenugreek

Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it consists of the finest spices available.

By Chef Laura Bonicelli

Prep Time

10 min

Cook Time

—

Total Time

10 min

Servings

4 servings

Ingredients

2 teaspoonsground cardamom
2 teaspoonsground ginger
2 teaspoonsground mace
1 teaspoonground cinnamon
1 teaspoonground allspice
1 teaspoonground coriander
1 teaspoonground nutmeg
1 teaspoonground turmeric
1/2 teaspoonground white pepper
1/2 teaspoonfreshly ground black pepper
1/2 teaspooncayenne pepper
1/4 teaspoonground cloves
1/2 teaspoonground anise seed
1/2 teaspoon fenugreek

Instructions

1
Mix all ingredients. Store in an airtight jar or container.

Chef's Notes

The main source of heat is cayenne. Adjust or eliminate, if desired. Great seasoning for tagines or with meats and chicken.