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Ras al Hanout

Total time 10 mins

Makes 6 tbsp.

Loosely translated as "top of the shop," ras el hanout is a blend of 12 or more North African spices and is often used in meat recipes (it's especially good with beef and lamb). The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon cardamom
  • 1 teaspoon turmeric
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne

How to Make It

  1. Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.

  2. Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.

  3. Grind cumin and coriander and add to pepper. Blend in remaining ingredients.

  4. Make ahead: Up to 2 months, covered airtight at room temperature.

Brown Sugar Kitchen and B-Side Baking Co., Oakland