Ras el Hanout (North African Spice Mix)

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Ras el Hanout is a North African Spice Mix, found to be most popular in Morocco. In Arabic, ras el hanout translates to the “top shelf”,  originating from how the North African spice masters or (‘attars) would blend the very finest and freshest of their spices, to create their own “signature” blend and keep it, especially on the top shelf  (ras el hanout). The name, stuck! Each (‘attar) had their own secret and the number of spices would vary – sometimes up to 30 spices!

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Prep time: 5 min Cook time:5 min  Yield:One Small Jar

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Ingredients:

Instead of whole spices, you can use ground, powdered spices if that is what you have on hand but they must be relatively freshly ground.

Method:

1. Add all the whole spices to a heavy-based wok or pan (ie. all spices except the powdered ones).
2. Stir continuously on medium heat for precisely 5 minutes, till aromatic.
3. Add all roasted spices while still hot – to a small coffee grinder along with the remaining spice.
4. Grind to a powder.
5. Store in sterile, dry airtight jars in a cool dark place. Always use a clean dry spoon when using. Keeps for a very long time, if kept airtight.

Ras el Hanout (North African Spice Mix)

Notes:

• Sometimes, I like to add a pinch of fenugreek seeds to the mix.
• Pimento is a type of small mild red pepper, different from bell pepper. Although it is more often found in jars, It is also available in powdered form in the spice sections. If you don’t have it you can use smoked paprika.

Key Ingredients: Dry Spices Coriander, Paprika, turmeric, pimento, cayenne, pepper, cinnamon, cumin, cloves, dry ginger, black pepper, white pepper, nutmeg, aniseed, cardamom, salt

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