Ras El Hanout (Moroccan Spice Mix) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a recipe I found on the net. Ingredients:
1 teaspoon allspice berry |
1 whole nutmeg |
20 spanish saffron threads |
2 teaspoons black peppercorns |
1 three-inch cinnamon stick |
2 teaspoons cardamom seeds |
1 1/2 teaspoons ground mace |
2 teaspoons ground ginger |
2 teaspoons salt |
1 teaspoon ground turmeric |
Directions:
1. Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
2. Remove from heat and cool.
3. Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
4. Sift to remove any unground bits.
5. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
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