Ras el Hanout- Moroccan Fragrant Spice Blend

Ras el Hanout- Moroccan Fragrant Spice Blend

Ras el Hanout adds a distinctive Moroccan flavor to dishes. It's well worth having some in your pantry, and it can be made at home using this simplified recipe. It takes 5 minutes to combine dried and ground spices that are typically already in your home.

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Course: BBQ, Spice Mix

Cuisine: African, Morocco, North Africa

Prep Time: 5

Total Time: 5

Servings: cup

Author: My Hungry Traveler

Equipment

Frying pan
Spice grinder or mortar and pestle

Ingredients

Whole Spices

1 large Cinnamon stick (broken up)
1½ tbsp Whole black peppercorns
1½ tap Whole allspice berries
1 tbsp Cumin seeds
10 Green cardamom pods
2 small Whole cloves
1 Star anise

Spices and Herbs

1 tsp Ground ginger
1 tsp Ground mace
1 tsp Ground nutmeg
1 tsp Turmeric
1 tsp Lavender
1 tsp Dried rose petals

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Instructions

Toast Whole Spices - Add all whole spices to a dry frying pan set over medium-low heat. Lightly toast until fragrant, about 2 minutes. Shake so spices don't burn. Let it cool slightly and remove cardamom pods. Crack them open with a pan or anything else heavy and remove seeds. Discard the pods and move seeds back into the pan.
Grind Spices - In a coffee or spice grinder, blend the cooled spices from the pan to a gritty texture. Add the rest of the spices and herbs and grind everything to a fine powder. Ras el Hanout will keep for 6 months or longer when stored in a sealed container away from the light.

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