Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
Ras el Hanout spice blend
- Preparation and cooking time
- Prep:
- Easy
- Makes 3-4 main courses (2 tsps spice mix each meal)
Ingredients
- 2 tsp ground ginger
- 2 tsp paprika
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 2 tsp cumin powder
- 4 tsp Demerara sugar
- 1/2 tsp salt
- 1 tsp turmeric powder
- 1/2 tsp chilli powder (mild)
- 1 tsp allspice
- 1/2 tsp Ground black pepper
- 12 cardamom pods (seeds only, discard shells)
- 1 tsp ground nutmeg
- 1 tsp coriander seeds
- 1 tsp cumin seeds
Method
- STEP 1First of all lightly heat the cardamom seeds, coriander and cumin seeds, in a small pan. Then grind together to a fine powder.
- STEP 2Mix together with all the other ingredients, and keep in an airtight container. I normallly use a kilner jar. This will keep for at least 6 months.
