Ras El Hanout
5m prep 1m 0s cook 6m ready
Cooking time: 1 minute Preparation time: 5 minutes Makes 1 x 70g/2½oz jar Don’t be put off by the number of ingredients – this really is a doddle to make. It keeps well in a jar and can be used in so many dishes.
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Ingredients
- 2 tsp black peppercorns
- 2 tsp fennel seeds
- 4 tsp coriander seeds
- 16 cardamom pods
- 2 tsp yellow mustard seeds
- 4 tsp cumin seeds
- 1 cinnamon stick
- 1/2 tsp freshly grated nutmeg
- 1 tsp cayenne pepper
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp sea salt
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Step 1.
Place a dry frying pan (skillet) over medium-high heat. Add the black peppercorns, fennel seeds, coriander seeds, cardamom pods, yellow mustard seeds, cumin seeds, and cinnamon stick. Toast, shaking the pan frequently, until fragrant, about 30 seconds to 1 minute. Do not let them burn.
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Step 2.
Remove the toasted spices from the heat and let cool slightly. Transfer them to a spice grinder or mortar and pestle. Add the freshly grated nutmeg, cayenne pepper, turmeric, paprika, and sea salt. Grind to a fine powder.
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Step 3.
Store the ras el hanout in an airtight container in a cool, dark place. It will keep for several months.
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Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 636 mg
- Iron: 31.4 mg
- Magnesium: 330 mg
- Phosphorus: 440 mg
- Potassium: 1729 mg
- Zinc: 6.22 mg
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