Ras el Hanout

[Swisskaese]

Ras el Hanout

This is a very interesting spice that is used in Moroccan cooking. I have used it both in savory and sweet dishes.

This recipe is from Paula Wolfert's "Couscous and Other Good Food From Morocco".

Because these spices are quite strong, Paula suggests that you grind some sugar cane in your blender after making this to get rid of the strong smell.

Recipe #1 is for those of you that have access to an excellent spice shop.

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Recipe #1

• 4 whole nutmegs
  
• 10 dried rosebuds
  
• 12 cinnamon sticks
  
• 12 blades mace
  
• 1 tsp aniseed
  
• 8 pieces tumeric
  
• 2 small pieces orrisroot
  
• 2 dried cayenne peppers
  
• 1/2 tsp lavender
  
• 1 T white peppercorns
  
• 2 pieces galingale
  
• 2 T whole gingerroot
  
• 6 cloves
  
• 24 allspice berries
  
• 20 white or green cardamon pods
  
• 4 black cardamon pods
  

Recipe #2:

• 1/2 oz allspice berries
  
• 1 oz black peppercorns
  
• 1/2 oz galingale
  
• 1/2 oz mace blades
  
• 1-1/2 whole nutmegs
  
• 10 cardamon pods
  
• 1-1/2 oz dried gingerroot
  
• 1/2 oz stick cinnamon
  
• 1/4 oz tumeric
  
• 3 dried rosebuds
  
• 1 clove
  

Place all the ingredients of either recipe #1 or #2 in a blender and grind until fine. Sift the mix and place in an airtight jar.

Keywords: Middle Eastern, Easy, Blender

( RG1284 )