Description
Ras el Hanout is a fragrant and complex Moroccan spice blend, perfect for adding depth and warmth to a variety of dishes. This recipe combines toasted coriander and cumin seeds with an array of aromatic spices, including cinnamon, cardamom, and rose petals, resulting in a versatile and vibrant mix that can elevate tagines, grilled meats, and roasted vegetables.
Ingredients
Scale
Spices
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons red pepper flakes
- 2 teaspoons cinnamon
- 2 teaspoons salt
- 2 teaspoons dried rose petals
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon cayenne
- 1 teaspoon ground turmeric
- 1 teaspoon allspice
Instructions
- Toast Seeds: In a small skillet over medium-low heat, toast the coriander and cumin seeds until fragrant, about 3-4 minutes, stirring frequently to avoid burning.
- Blend Spices: Combine the toasted coriander and cumin seeds with the remaining spices in a high-speed blender or food processor. Blend for about 30 seconds or until the mixture is finely ground and evenly combined into a powder.
- Store: Transfer the Ras el Hanout spice blend to an airtight container. Store in a cool, dry place for up to three months to maintain freshness.
Notes
- Be sure to toast the seeds gently to release their essential oils without burning.
- Use a high-speed blender or powerful food processor to achieve a fine powder consistency.
- Adjust cayenne and red pepper flakes to control the heat level according to personal preference.
- Keep the spice blend sealed tightly to preserve aroma and potency.
