Ras El Hanout (Moroccan Spice Blend)
Let me show you how to make this easy Ras el Hanout recipe at home with a flavorful blend of warm, aromatic spices. Perfect for seasoning meat, vegetables, couscous, and more!
Servings: 12 Servings
Calories: 12kcal
Ingredients
- 1 teaspoon allspice berries (2 grams)
- 10 cardamom pods (3 grams)
- 1 inch cinnamon stick (1 gram)
- 5 whole cloves
- ½ whole nutmeg
- 1 teaspoon coriander seeds (2 grams)
- ½ teaspoon cumin seeds (2 grams)
- 1 teaspoon peppercorns (4 grams)
- 1 teaspoon Aleppo pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt (optional)
- ½ teaspoon cayenne pepper (optional)
Instructions
- Toast allspice berries, cardamom pods, cinnamon stick, cloves, nutmeg, coriander seeds, cumin seeds, and peppercorns in a skillet over medium heat for a few minutes or until fragrant.
- Add toasted spices (except for nutmeg) to a mortar and pestle and grind. Or use a spice grinder. Grate ⅓ of the nutmeg with the other ground spices, then mix in Aleppo pepper, ground ginger, and ground turmeric. Mix in salt and cayenne pepper (optional).
- Use a funnel to transfer ras el hanout spice mix into a spice bottle.
Video
Notes
- Don't be tempted to use ground spices. Grinding whole spices just before making Ras el Hanout gives the blend a fresher, more flavorful aroma.
- Toasting the whole spices before grinding them really brings out their flavor, so don't skip this extra step!
- Sift the ground spice mixture to remove any larger pieces or clumps for a finer, more uniform blend.
- For the freshest flavor, prepare Ras el Hanout in smaller batches rather than making a large quantity at once.
- Store ras el hanout in an airtight container in a cool, dark location.
- For the best flavor, use it within 6 months, although it can last up to a year. Freeze for longer storage.
Nutrition
Serving: 1Serving | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.3g | Sodium: 198mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.1g
