Ras el hanout spice mix
- Cassie Best
Save recipe
Makes 1 small jar
Easy
Total time: 5 mins
Takes 5 mins
A star rating of 4.5 out of 5.12 ratingsRate
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A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity
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Ingredients
Nutrition
Units:
MetricUS
-
2 ½ tbsp cumin seed
-
2 tbsp coriander seed
-
1 tbsp ground cinnamon
or 1 cinnamon stick
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2 tsp ground ginger
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2 tsp black peppercorn
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1 tsp ground turmeric
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½ tsp cardamom pod
(seeds from about 10 pods)
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a good pinch of saffron
(optional)
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
-
carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
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step 2
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
Recipe from Good Food magazine, June 2013
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A star rating of 4.5 out of 5.12 ratings
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