How To Make Ras El Hanout

Name: How To Make Ras El Hanout
Total time: 1800 s
Yield: 1/2 cup
Cuisine: British
Ingredients: 1 TBSP Black Peppercorns,; 1 TBSP All Spice Berries,; 3 Cloves,; 1 Pod Green Cardamom,; 1 TBSP Coriander Seeds,; 1 TBSP Cumin Seeds,; 1 Inch Preferably True Cinnamon,; Pinch Nutmeg Freshly Grated,; 1 TSP Ginger Powder,; 1 TSP Turmeric Powder,; 1 TSP Smoked Paprika,; 1 TSP Cayenne,; Pinch Sea Salt,; Pinch Demerara Sugar,

Daniel Lim @fatdoughsg

Singapore

Quite a handful of you lovely people has been asking about this awesome spice blend ever since I used it for my cottage pie. It originated from a North African country, Morocco. This is a super underrated spice blend packed fulla aromatics and flavors. It is a great rub for seared or roast meat. It is traditionally used in Morocco mainly for stews and tajines. In closing it is a great spice blend to have on hand and please do not buy those expensive store-bought ones. Make this spice blend and it makes all the difference.

Daniel Lim @fatdoughsg

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Ingredients

30 mins

1/2 cup

1 TBSPBlack Peppercorns,
1 TBSPAll Spice Berries,
3Cloves,
1 PodGreen Cardamom,
1 TBSPCoriander Seeds,
1 TBSPCumin Seeds,
1 InchPreferably True Cinnamon,
PinchNutmeg Freshly Grated,
1 TSPGinger Powder,
1 TSPTurmeric Powder,
1 TSPSmoked Paprika,
1 TSPCayenne,
PinchSea Salt,
PinchDemerara Sugar,

Saved

Steps

30 mins

1

In a skillet over medium heat, add black peppercorns, all spice berries, cloves, green cardamom, coriander seeds, cumin seeds and cinnamon.
Toast lightly until aromatic.
Transfer into a spice grinder.
Blitz until powder forms.
Grate in nutmeg.
2

Add in ginger powder, turmeric powder, smoked paprika, cayenne, salt & sugar.
Give it another blitz.
Transfer into a sterilized mason jar.
Cover tightly and store in a dry cool place.
I like to store my spices in the freezer so that they will last longer.