Beautifully layered, offering a floral spiciness without being too hot, ras el hanout is a complex spice. Like many other (traditional/hereditary) spice mixes this one is regionally, even family, dependent. Ours is based on a family recipe we received from a cook in Marrakech in 2006. This spice is an obvious choice for a tajine. Or how about rubbing it on a buttered corn cob before putting it on the BBQ? Or just slightly dusting it over a chioggia beet carpaccio and combining it with macadamia oil? Oi oi oi!… All the possibilities…
Details
15 mins
Easy
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Ingredients
2 tbsp Curcuma root powder
2 tbsp Coriander seeds (freshly ground)
2 tbsp Cinnamon powder
2 tbsp Cumin powder
2 tbsp Mace powder
2 tbsp Cardamom powder
1 tbsp Piment seeds (freshly ground)
1 tbsp Ginger root powder
1 tbsp Laos root powder
1 tbsp Cloves powder
1 tbsp Peppercorns* (freshly ground)
½ tbsp Anise seeds (slightly crushed but not ground)
½ tbsp Nutmeg (freshly ground)
½ tbsp Sweet paprika powder
¼ tbsp Dried rosebuds powder **
Chilli powder (to taste or leave out)
Directions
- Pour all ingredients into a fitting jar with screw top.
- Shake well for at least a minute or until everything is well mixed.
- Don’t leave the jar open for too long to prevent the aromas from escaping and moisture creeping in.
Here are the exact things we used:
- Coriander seeds: we bought ours at the Sligro Forepark, Den Haag and we used own mill from WMF to grind them
- Cardamom powder: you can buy it here
- Mace powder: we bought ours at the Sligro Forepark, Den Haag
- Cloves powder: you can buy online at the Kruidenkaravan
- Cinnamon powder: we used Ceylon
- Curcuma root powder: we bought ours in bulk at the Sligro Forepark, Den Haag
- Cumin powder: we bought ours in bulk at the Sligro Forepark, Den Haag
- Piment seeds: we got ours at the Kruidenkaravan
- Ginger root powder: we used the one from Pit&Pit
- Laos root powder: we got ours at the Kruidenkaravan
- Anise seeds: we got ours at the Kruidenkaravan – make sure you don’t confuse it with star anise!
- Nutmeg: we got ours at the Kruidenkaravan
- Sweet paprika powder: we used the one from Pit&Pit
- Chilli powder: we used the Ancho variety
- Placemat: Linum
- Saucer: Urban Nature Culture
* Peppercorns: we used a mix of assam, white, green, pink en sichuan
** Dried rosebuds powder: we got dried rosebuds and then ground them to a powder
Et voilá, Yasmine! we obey thee 🙂
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