Ras el Hanout

recipe

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.

Yield:

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

Recipe from

Cooking Light

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

Ingredients

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.

Amy Riolo,

Cooking Light

January 2009