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Ras el Hanout

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.

This recipe goes with Moroccan Pumpkin Soup (Chorbat al qara'a), Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali), Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim)

Cooking Light JANUARY 2009

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

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.

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
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Ras el Hanout recipe

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