ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ras al Hanout

Total time 10 mins
Yield

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.

Ingredients

  • 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