Prep 5 mins
Cook 0 mins
Entered for safe-keeping. From June 2012 Vegetarian Times. Yet another version of this spice best known as seasoning in Moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. Compared to my Clean Eating Ras El Hanout Moroccan Spice Mix #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. Ras El Hanout can contain up to 50 different spices and vary in heat and intensity. VT said its version is mild and simplified, yet full of flavor.
- 2 teaspoons smoked paprika
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- Combine all ingredients in small bowl. Store in airtight container.
This spice mix is quite nice and very smoky. I think I may prefer it with regular paprika, though. I used it on roasted cauliflower and they got a nice deep brown color from the spice, not the oven!
Nice spice blend; however, I probably prefer the more traditional blends which emphasize more cinnamon, allspice and heat such as cayenne. I did add some salt and a bit of cayenne to this blend; otherwise, I stayed with the ingredient list as I wanted to stay as true to the recipe as possible. Made for Newest Zaar Tag, June, 2012.