Ras El Hanout Spice

Author: Marthinus Strydom
Category: Sauces & Spices
Serves/Qty: 1.00
Heidi Strydom

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. 

Marthinus Strydom

The Story

There is no definitive composition of spices that makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices, in different proportions. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. 

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Ingredients
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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)

Method

  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.
  2. Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required
  3. Crush to a fine powder.
  4. Store in a sealed jar for up to six months.