Homemade Ras el Hanout Spice Blend
Ras el Hanout is a Middle Easter spice blend used extensively in tangines, rubs for grilled fish and meat, vegetables, couscous, pides, meat balls (koftas) and soups.The beauty of making your own is knowing that it is completely gluten-free; tastes & smells better and you can customise the flavours to your liking after several tastings.
Equipment
- Food processor, or
- Mortar and pestle
- Small sterilised glass jar
Ingredients
- ½ tbsp coriander seeds
- ½ tbsp cumin seeds
- ½ tbsp fennel seeds
- 2 tsp black peppercorns
- 4 green cardamom pods, crushed slightly
- 3 whole cloves
- ½ tbsp turmeric, or
- 3 strands saffron
- 5 dried rose petals
- 2 tsp cinnamon powder
- 1½ tsp mace powder
- ½ tbsp nutmeg powder
- 1 tsp white pepper
- 1 tsp ginger powder
- 1 tsp galangal (optional)
- 1 tsp cayenne pepper powder
Instructions
- Gather and measure all the spices.
- Dry roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves and cardamom pods in a wide pan stirring often until their aroma is released.
- If using saffron strands, add them to the warm roasted spices. This will release the saffron gently into the spices.
- Allow the spices to cool.
- * Remove and keep the seeds from the cardamom pods after roasting and discard the pods before grinding.
- Transfer to a food processor or mortar and pestle. Add the remaining ingredients and blend or grind to a fine powder.
- Transfer to a dry, sterilised glass jar and seal tightly.
Notes
- Store away from direct sunlight in a cool area
- Keeps for 2-3 months
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