Ras El Hanout means "top of the shop," in Arabic, because a merchant's best spices would go into this North African spice blend. Ras El Hanout has no set recipe, and the most complex versions may contain over 50 spices that are toasted before grinding. Though this version has a long ingredient list, it is very easy to make, as it uses ground spices that are easy to find in most supermarkets, and doesn't require toasting.
Makes about 1/4 cup.
Prep Time: 5 minutes
Ingredients:
- 2 teaspoons ginger
- 2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons cardamom
- 1 1/2 teaspoons black pepper
- 1 1/4 teaspoons nutmeg
- 1 teaspoon turmeric
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon hot Spanish paprika
- 1/2 teaspoon cayenne pepper
- Generous pinch saffron threads
Preparation:
In a medium bowl, whisk together all of the ground spices. Crush the saffron threads between clean, dry fingers, sprinkle over the spice mixture, and whisk again.
Transfer the Ras El Hanout to an airtight container, and store in a cool, dark place for up to 3 months. Enjoy!