Raz el Hanout

Name: Raz el Hanout
Yield: Makes 100-150g
Ingredients: 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 1 tablespoon black mustard seeds; 12 cardamom pods, seeds kept and husks discarded; 1 tablespoon fennel seeds; 1 teaspoon each of ground cloves, allspice, good saffron strands, cayenne pepper and freshly ground black pepper; ½ whole nutmeg, freshly grated; 1 teaspoon each of ground cloves, allspice, good saffron strands, cayenne pepper and freshly ground black pepper; 1 teaspoon each of ground cloves, allspice, good saffron strands, cayenne pepper and freshly ground black pepper; 1 teaspoon each of ground cloves, allspice, good saffron strands, cayenne pepper and freshly ground black pepper; 1 teaspoon each of ground cloves, allspice, good saffron strands, cayenne pepper and freshly ground black pepper; 1 teaspoon ground star anise or 3 whole stars; 2 teaspoons ground galangal; 1 teaspoon ground star anise or 3 whole stars; 1 cinnamon stick; 5 dried bay leaves; 1 tablespoon dried lavender; 20 dried rosebuds

Preparation info

Makes
100-150 g

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

I become the secret spice grinder when mixing this magic combination, hunched over my measurements like a smith tinkering with gunpowder.

For the purposes of availability it is important to realize that there are many variations on this recipe. I live in a Moroccan area of London and have talked on the subject of raz with many locals. Some versions from the kitchens of great palaces are said to contain up to 60 obscure spices, powders, barks and seeds, but on the whole they are much

Ingredients

Spice Mix
Gluten-free
Vegan

Ingredients

Method