Ras-el Hanout for Tangine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1-1/4 teaspoon(s) corriander seeds |
3/4 teaspoon(s) cumin seeds |
1/2 teaspoon(s) crushed red pepper flakes |
1-1/4 teaspoon(s) ground cinnamon |
1 teaspoon(s) paprika |
1/2 teaspoon(s) ground cardamon |
1/2 teaspoon(s) tumeric |
Directions:
1. Toast corriander and cumin over medium heat in skillet. Stirring until aromatic and slightly darkened, about 4 minutes, let cool. Transfer to spice mill. Add crushed red pepper flakes. Process until finely ground. Transfer to small bowl add remaining spices, whisking to blend.
2. Can be made ahead and stored airtight at room temp for 1 month or in freezer for longer.
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