Ras el Hanout

There are a thousand, or more, variations on this ancient spice blend. Made to showcase the finest spices a stall or shop might have to offer, this blend evokes a complex, shifting culture, and a vibrant, spice-based cuisine. Ras el Hanout translates as ‘front of house’, and it epitomizes the best a region, or a particular vendor, might have to offer. Though we make no claim to ancient tradition, we do adore a well-crafted spice blend. Here’s our take on the venerable Ras el Hanout.

Directions

Toast coriander and cumin seeds in a dry skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Allow to cool.

In a mortar and pestle, combine the red pepper, lavender, fennel, black pepper, and cardamom. Grind to a coarse powder as the toasted spices cool.

Add the toasted spices and grind until the mixture is a fine, uniform powder.
Combine the ground cinnamon, smoked paprika, ground cardamom, ground ginger, ground turmeric, and ground clove with the rest of the spices, and mix well.
Store in a tightly lidded container at room temperature for up to 6 months.

Over to You

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