I first came across the name of this spice blend in a quiz posted by PinkPolkaDot. As I like to make all my own spice blends I gave this a go. According to my cooking Moroccan each spice shop has its own ras el hanout which translates to ‘shopkeepers choice’ or ‘top of the shop’. This mixture may contain as few as 10 or as many as 26 different ground spices, depending on the whim of the shopkeeper. This recipe is a simplified version.
© cinnamon
photograph sourced from http://www.deviantart.com
Ingredients:
- ½ teaspoon ground cloves
- ½ teaspoon cayenne pepper
- 2 teaspoons ground allspice
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons turmeric
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cardamom
- 3 teaspoons ground coriander
- 3 teaspoons ground cinnamon
- 2 freshly grated nutmegs or 1½ tablespoons ground nutmeg
- 1 star anise
- 1 teaspoon dried rosemary
- 1 teaspoon fenugreek seeds
- 3 small rosebuds
- ¼ teaspoon lavender petals
Method:
- combine all of the ingredients into a bowl and mix thoroughly
Cooks Notes:
you can add dried thyme, mace, paradise (melegueta pepper), orris root, cubeb pepper, belladonna
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Tandy
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Sounds heavenly!
Mandy
it is a lovely spice blend to cook with
Was wondering what ra el hanout was in your lamb recipe. Now I know thanks!
my pleasure – and I know, I still have to look in my fridge to see which wine I used
Must remember to bring you the Annie Hawes book about Morocco when I come in Feb!
sounds great
thanks xox