Ras el hanout (moroccan)

Yield: 3 /4 cup

Measure Ingredient
2 tablespoons Black peppercorns; crushed
1 tablespoon Ground cardamon
1 tablespoon Ground mace
1 tablespoon Ground ginger
1 teaspoon Hot red chile powder such as cayenne
1 teaspoon Fennel seeds; crushed
1 teaspoon Ground nutmeg
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1 teaspoon Crushed malagueta pepper
2 teaspoons Dried ground galangal (or ginger)
4 Cloves; crushed
1 tablespoon Turmeric
2 tablespoons Crushed dried lavender
2 tablespoons Crushed dried rosebuds

Place all the ingredients in a spice mill and process to a fine powder. Store in an airtight container. Use to spice up stews, rice and couscous.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180 Submitted By DIANE LAZARUS On 01-25-95

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