Ras el Hanout (North African Spice Blend)
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Makes about 1/2 cup
Ingredients
½ teaspoon anise seeds 1 teaspoon fennel seeds 8 allspice berries 8 cardamom pods 15 black peppercorns 1 cinnamon stick (½ inch length)1 teaspoon coriander seed ½ teaspoon cumin seed ⅛ teaspoon red pepper flakes ⅛ teaspoon mace 1 tablespoon ground ginger 1 teaspoon ground nutmeg
Before You Begin
The blend can be stored for up to six months before it loses its punch.
Instructions
- In a spice grinder, combine all ingredients; grind to a fine powder. Transfer to a small bowl.
Time
15 minutesYield
Makes about 1/2 cupIngredients
½ teaspoon anise seeds
1 teaspoon fennel seeds
8 allspice berries
8 cardamom pods
15 black peppercorns
1 cinnamon stick (½ inch length)
1 teaspoon coriander seed
½ teaspoon cumin seed
⅛ teaspoon red pepper flakes
⅛ teaspoon mace
1 tablespoon ground ginger
1 teaspoon ground nutmeg
Ingredients
½ teaspoon anise seeds
1 teaspoon fennel seeds
8 allspice berries
8 cardamom pods
15 black peppercorns
1 cinnamon stick (½ inch length)
1 teaspoon coriander seed
½ teaspoon cumin seed
⅛ teaspoon red pepper flakes
⅛ teaspoon mace
1 tablespoon ground ginger
1 teaspoon ground nutmeg
Ingredients
½ teaspoon anise seeds
1 teaspoon fennel seeds
8 allspice berries
8 cardamom pods
15 black peppercorns
1 cinnamon stick (½ inch length)
1 teaspoon coriander seed
½ teaspoon cumin seed
⅛ teaspoon red pepper flakes
⅛ teaspoon mace
1 tablespoon ground ginger
1 teaspoon ground nutmeg
Why This Recipe Works
This North African seasoning blend contains a host of warm spices.
Before You Begin
The blend can be stored for up to six months before it loses its punch.
Instructions
- In a spice grinder, combine all ingredients; grind to a fine powder. Transfer to a small bowl.
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