Moroccan Ras el Hanout
The Quirky Foodster Team
About 1 cup
Servings
Ingredients
- cumin
- coriander
- ginger
- turmeric
- cinnamon
- cardamom
- clove
- nutmeg
- black pepper
- dried rose petal
- and often a small amount of grains of paradise or long pepper
- As for classic ras el hanout; Moroccan formulations are generally considered the reference-point version from which Algerian and Tunisian variants diverge
Method
- Toast the toastable whole spices, cool, grind, then combine with any non-toasted components like dried rose petal.
- Toast the seed and bark spices; rose petal and some floral components are typically not toasted.
Origin: Morocco specifically.
Use: A versatile all-purpose seasoning for tagines, couscous, and rice.
Storage: Keeps 2-3 months sealed and dark.
Substitutions: Garam masala plus ginger, rose petal, and grains of paradise approximates the general direction.
- cumin
- coriander
- ginger
- turmeric
- cinnamon
- cardamom
- clove
- nutmeg
- black pepper
- dried rose petal
- and often a small amount of grains of paradise or long pepper
- As for classic ras el hanout; Moroccan formulations are generally considered the reference-point version from which Algerian and Tunisian variants diverge
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