Ras el hanout (moroccan)
3 /4 cup
Ingredients
| Quantity | 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 |
Directions
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