Ras El Hanout

Recipe by French Terrine
READY IN: 1hr
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl.
  • Husk the cardamom pods, reserving the fragrant seeds. I love the flavor of cardamom, so I use more than what Paula Wolfert recommends above.
  • Remove seeds and veins from dried chipotles and break apart.
  • Break up nutmeg in a mortar and pestle.
  • Once peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore. Even Alton Brown believes in having a separate grinder dedicated to the grinding of spices.
  • Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind.
  • Store in a glass jar under regrigeration.
  • A typical slather to make is to combine 1 Tbsp of this blend with 1 Tbsp of Spanish smoked paprika. Crush at least one large clove of garlic into a paste with Kosher salt. Combine with the paprika and Ras, then add olive oil and the juice of one lemon. Slather over chicken, lamb, or fish and roast until done.
Advertisement