Ras el Hanout

Cooking Light

The blend's Arabic name translates to "head" or "top of the shop," and variations can contain up to 27 different spices, depending on the recipe. Each spice vendor or Moroccan cook claims his or her version to be the best. We like this versatile mix, which is easy to combine and can be used to perk up roasted vegetable dishes or rice.

1/4 cup (serving size: 1/4 teaspoon)

Ingredients

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2 1/2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground red pepper
1 teaspoon ground allspice
1 teaspoon saffron threads, crushed
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg

Preparation

1. Combine all ingredients in a small bowl. Store in an airtight container for up to 1 month.

Created date

December 2008

Nutritional Information

Calories 2
Caloriesfromfat 0.0 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.3 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 98 mg
Calcium 3 mg