Serves 2
5 min
Homemade Ras el Hanout
Recipe GLPRa5b993221945b9
A vibrant North African spice blend combining warm, aromatic whole spices with ground ones to create a complex, layered flavor profile. Toast and grind whole spices to unlock their essential oils, then blend with pre-ground spices and floral notes for an authentic ras el hanout that brings depth and warmth to tagines, couscous, roasted vegetables, and more.
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Ingredients
1 cinnamon stick (3 inches), broken into pieces
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon cubeb pepper
1 tablespoon cumin seeds
10 green cardamom pods
1 teaspoon whole allspice berries
8 whole cloves
1/2 teaspoon anise seeds
1 teaspoon fresh-grated nutmeg
1 tablespoon sweet paprika
1/2 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground mace
1 teaspoon ground turmeric
1 teaspoon dried rosebud petals
1 teaspoon dried lavender
Directions
Place the broken cinnamon stick, black peppercorns, coriander seeds, cubeb pepper, cumin seeds, green cardamom pods, allspice berries, cloves, and anise seeds in a dry skillet over medium heat.
Toast the spices for 2–3 minutes, shaking the pan frequently, until fragrant. Do not allow them to burn. Transfer to a spice grinder or mortar and pestle.
Grind the toasted whole spices until finely ground, then transfer to a small bowl.
Add the fresh-grated nutmeg, 1 tablespoon of sweet paprika, ground ginger, ground mace, ground turmeric, dried rosebud petals, and dried lavender to the ground spices.
Stir in the remaining 1/2 teaspoon of sweet paprika and mix all ingredients thoroughly until evenly combined.
Store the ras el hanout in an airtight container away from heat and light for up to 3 months.
