Prep 10 mins
Cook 10 mins
Found in an online search and posted by request, the following is from the book "Field Guide to Herbs & Spices" and included the following notation: "Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco, ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes."
- 1 tablespoon allspice berry
- 1 tablespoon black peppercorns
- 1 tablespoon mace blade
- 1 tablespoon cardamom seed (removed from their pods)
- 1 teaspoon saffron
- 2 crushed cinnamon sticks or 2 cassia
- 1 crushed nutmeg
- 1 tablespoon ground ginger
- 2 teaspoons turmeric
- Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg.
- Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned.
- Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
- From: http://www.chow.com/recipes/10599.