Clean Eating Ras El Hanout Moroccan Spice Mix
Entered for safe-keeping. From Clean Eating, May/June 2009. This will keep for up to a year.
- Ready In:
- 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
- Mix all ingredients in small bowl until well blended.
- Seal in an airtight container and store in a dark dry spot in the pantry. It will keep for up to a year.
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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!1Reply
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.Reply
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