Ras el hanout spice mix
By Cassie Best
A North African medley of fragrant spices to be used in tagines, as a marinade and much more – add rose petals for extra authenticity
- Takes 5 mins
- Easy
Nutrition per serving
- kcal 0
- fat 0g
- saturates 0g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 0g
- salt 0g
Ingredients
- 2½ tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp ground cinnamon or 1 cinnamon stick
- 2 tsp ground ginger
- 2 tsp black peppercorns
- 1 tsp ground turmeric
- ½ tsp cardamom pod (seeds from about 10 pods)
- a good pinch of saffron (optional)
Method
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.