RAS EL Hanout
- 5m Prep Time
- 1m 0sCook Time
- 6m Ready In
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.
Ingredients
- 9.86 ml black peppercorns
- 9.86 ml fennel seeds
- 19.7 ml coriander seeds
- 16 cardamom pods
- 9.86 ml yellow mustard seeds
- 19.7 ml cumin seeds
- 1 cinnamon stick
- 2.46 ml freshly grated nutmeg
- 4.93 ml cayenne pepper
- 9.86 ml turmeric
- 9.86 ml paprika
- 4.93 ml sea salt
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
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml black peppercorns
- 9.86 ml fennel seeds
- 19.7 ml coriander seeds
- 16 cardamom pods
- 9.86 ml yellow mustard seeds
- 19.7 ml cumin seeds
- 1 cinnamon stick
- 2.46 ml freshly grated nutmeg
- 4.93 ml cayenne pepper
- 9.86 ml turmeric
- 9.86 ml paprika
- 4.93 ml sea salt
Let's Cook
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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.