Ras El Hanout Spice
Author: Marthinus Strydom
Category: Sauces & Spices
Ras el hanout or rass el hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. It plays a similar role in North African cuisine as garam masala does in Indian cuisine.
Method
- 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.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required
- Crush to a fine powder.
- Store in a sealed jar for up to six months.
2½
tbsp
(7.5 Teaspoons)
cumin seed
2 tbsp
(6 Teaspoons)
coriander seed
1 tbsp
(3 Teaspoons)
ground cinnamon or cinnamon stick
2 tsp ground ginger
2 tsp black peppercorn
1 tsp ground turmeric
½
tsp cardamom pod (seeds from about 10 pods)
pinch a good of saffron (optional)