Ras-El-Hanout Spice Blend

Name: Ras-El-Hanout Spice Blend
Cuisine: American
Ingredients: 2 tsp ground ginger; 2 tsp ground cardomom (see step 1); 2 tsp ground mace; 1 tsp ground coriander seeds; 1 tsp (generous) ground or freshly grated nutmeg; 1 tsp turmeric; 1/2 tsp (generous) ground black pepper; 1/4 tsp white pepper; 1/2 tsp ground cayenne pepper; 1/2 tsp ground fennel seeds; 1/4 tsp (generous) ground cloves - around 5 whole cloves

Celeste @celeste_xtina_C00K5

Essex

Adapted from a recipe from moroccanfood.com - because I din't have any allspice, I altered the amounts of other spices I did have with similar qualities. Ras-El-Hanout often contains dried rose petals, too, which is beautiful. The scent of the spices alone transport me. Try it...

Celeste @celeste_xtina_C00K5

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Ingredients

2 tspground ginger
2 tspground cardomom (see step 1)
2 tspground mace
1 tspground coriander seeds
1 tsp(generous) ground or freshly grated nutmeg
1 tspturmeric
1/2 tsp(generous) ground black pepper
1/4 tspwhite pepper
1/2 tspground cayenne pepper
1/2 tspground fennel seeds
1/4 tsp(generous) ground cloves - around 5 whole cloves

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Steps

1

Take about 40 green cardomom pods, put them in a pestle and mortar and give them a good bash. Take each pod and open up, tipping the brown seeds out of the pod and putting them inyo the pestle and mortar. Discard the husk. When all husks have been removed, and you are just left with seeds, grind them up.
2

Put ground cardomon in a small bowl.
3

Measure out all the other spices and place them in the bowl with the cardomom.
4

The following spices will need to be ground in thr pestle and mortar: coriander seeds, fennel seeds and cloves.
5

The nutmeg can be grated on a fine grater, directly over the pestle and mortar... This will take about half a whole nutmeg.
6

Mix the spices together, then pour into a small container.