Ras Al Hanout, Savory
Recipe and photo by Tami Ganeles Weiser
servings (1 cup total)
Prep Time: 5 minutes Cook Time: 0 minutes
Ras Al Hanout (Arabic for “head of the shop,” meaning the best spices a shop has to offer) is a North African, typically Moroccan, spice blend. There is no one recipe for ras al hanout. This basic blend is versatile.
3 tablespoons whole dried allspice berries
1 tablespoon whole white peppercorns
1 tablespoon whole black cardamom seeds, out of the pods (see kitchen tips)
1 teaspoon whole green cardamoms, out of the pods (see kitchen tips)
1 teaspoon whole cloves
½ teaspoon whole coriander seeds
½ teaspoon whole anise seeds
5 tablespoons ground roasted cinnamon
2 tablespoons ground dried ginger
1 teaspoon ground dried galangal
1 teaspoon ground dried mace
10 to 12 scrapes fresh nutmeg
Pinch of dried lavender
Pinch of turmeric
- Place a heavy duty sautepan or cast-iron skillet over medium heat until it is very hot. Add the allspice, peppercorns, cardamoms, cloves, coriander, and anise seeds and stirring, roast for 20 to 25 seconds, until fragrant, watching carefully so they don’t burn. Remove to a heat proof bowl. Place in a spice grinder or a coffee grinder dedicated to only spices and grind in pulses until pulverized and powdery.
- In a medium-sized bowl, combine all of the freshly ground spices, along with the cinnamon, ginger, galangal, mace, nutmeg, lavender and turmeric and stir until well combined. Pour into an airtight container to keep fresh longer.
- This spice mix will keep for up to 3 months, but it will gradually lose strength.