Amazing combination of spices that will hit your entire tounge. Make sure to grind all the spices and if you like it as much as I did consider adding more. I had it with the chickpeas and pine nut onion sause.
Ras el Hanout
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
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Nutritional Information
Amount per serving
- Calories: 2
- Calories from fat: 0.0%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 0.3g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 98mg
- Calcium: 3mg
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.
Ras el Hanout Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Gifts, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: Moroccan
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Ras el Hanout
Cooking Light
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