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Ras el Hanout Blend 3
This is a slightly more fiery ras el hanout; I use this one for dishes which are tempered with yoghurt.
Prep Time
2
minutes
mins
Cook Time
3
minutes
mins
Total Time
5
minutes
mins
Course:
Spices
Cuisine:
Moroccan
Servings:
3
tablespoon
Author:
Nico
Ingredients
2½
tablespoon
cumin seed
2
tablespoon
coriander seeds
2
teaspoon
black peppercorns
12
whole cloves
10
green cardamom pods
bruised
½
teaspoon
anise seeds
1
tablespoon
ground cinnamon
2
teaspoon
ground ginger
1
teaspoon
paprika
1
teaspoon
ground turmeric
1
teaspoon
cayenne pepper
Instructions
Lightly toast the whole spices in a dry skillet over a medium heat, until they start to give off their fragrance, then grind to a fine powder.
Mix together with the other spices.
This will keep in an airtight jar for around six months.