Clean Eating Ras El Hanout Moroccan Spice Mix

KateL's Note:

Entered for safe-keeping. From Clean Eating, May/June 2009. This will keep for up to a year.

• Total Time: 3 mins
• Prep Time: 3 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 tablesp ...

• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon allspice
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander

Directions:

1. Mix all ingredients in small bowl until well blended.
2. Seal in an airtight container and store in a dark dry spot in the pantry. It will keep for up to a year.

Reviews

[Chef #1185804]

Very nice! My cinnamon is a little strong so I cut it back to 1 teaspoon. I used this seasoning mix to make a flavorful rice. 1 tablespoon of oil, 1 teaspoon of this seasoning, 5 Teaspoons of dry (instant) chicken bouillon, 2 Tablespoons of dry onion flakes and 2 cups of rice. Gently saute the ingredients in a pot but don't brown the rice. Add 3 cups of BOILING water, cover with a lid and turn heat to low and simmer for 18 minutes. I added some cilantro and green onion to it when it was done. I'll add 1/4 of each next time. Thank you for posting this recipe!

[Lalaloula]

Mmm, the aroma of this spice mix is heavenly and so is the taste! All the spices work so well together and make for a deliciously spicy and sweet mix that goes great with all my Indian inspired veggie dishes. I cant wait to try it on couscous and in curry dishes! :) THANKS SO MUCH for sharing this with us, KateL! Ill make a bigger batch next time to give some to my mom, who was very intrigued by it and said shed luv to have some. Made and reviewed for Adopt A Tag September 09.