Ras el hanout is to Moroccan cuisine what curry powder is to Indian cooking—a spice blend with countless variations that can be used to season many different dishes. When buying ras el hanout, look for blends that include more than just a handful of spices. Or make your own using this recipe.
- 1 Tbs. whole coriander seeds
- 1 Tbs. whole cumin seeds
- 1 Tbs. ground ginger
- 2 tsp. ground cardamom
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 2 tsp. whole black peppercorns
- 2 tsp. ground turmeric
- 1 tsp. cayenne pepper
- 1 pinch saffron threads, optional
Grind spices together in coffee grinder or spice grinder. Transfer to airtight jar, and use within three months.