Ras El Hanout (Moroccan Spice Mix)

Name: Ras El Hanout (Moroccan Spice Mix)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1/4 cup
Ingredients: 1 teaspoon allspice berry; 1 whole nutmeg; 20 Spanish saffron threads; 2 teaspoons black peppercorns; 1 three-inch cinnamon stick; 2 teaspoons cardamom seeds; 1 1/2 teaspoons ground mace; 2 teaspoons ground ginger; 2 teaspoons salt; 1 teaspoon ground turmeric

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Recipe by Tina and Dave

This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a recipe I found on the net.

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READY IN: 15mins

YIELD: 1/4 cup

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon allspice berry
1

whole nutmeg
20

Spanish saffron threads
2

teaspoons black peppercorns
1

three-inch cinnamon stick
2

teaspoons cardamom seeds
1 ¹⁄₂

teaspoons ground mace
2

teaspoons ground ginger
2

teaspoons salt
1

teaspoon ground turmeric

DIRECTIONS

Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
Remove from heat and cool.
Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
Sift to remove any unground bits.
Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

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