Ras el hanout

Name: Ras el hanout
Yield: Makes 3½ tablespoons
Cuisine: North African
Ingredients: 1 tablespoon green cardamom pods (3 teaspoons ground); 2 teaspoons white peppercorns (3 teaspoons ground); 2 teaspoons black peppercorns (3 teaspoons ground); 1 large cinnamon stick (3 teaspoons ground); 1 teaspoon cloves (¾ teaspoon ground); 1 teaspoon ground cayenne pepper; 1 small nutmeg (1½ teaspoons ground)

Preparation info

Makes
3½ tablespoons

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

It’s best to grind your own spices fresh from whole spices, but I’ve also given ground measurements below. Ras El Hanout (meaning ‘top of the shop’) comes in many different combinations, and is used in many North African-influenced dishes. It is available in specialist spice shops.

Ingredients

1 tablespoon green cardamom pods (3 teaspoons ground)
1

Spice Mix
Gluten-free
Vegan

Method

Remove seeds from cardamom pods. Crumble cinnamon sticks. Chop nutmeg into small pieces. Combine all spices and grind using a mortar and pestle or a spice and coffee grinder. Pass through a fine sieve and regrind anything that’s left behind. Store in an airtight container in a cool, dark cupboard.