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Ras-el-Hanout Spice Blend

Ras-el-Hanout is a traditional spice mix from North Africa. We use it for our Moroccan tagine, Moorish roasted cauliflower, and special festive Bastilla.

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Ras-el-Hanout Spice Blend

Ingredients:

  • 2 cinnamon sticks, broken into several pieces
  • 1 tbsp cloves
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 1 tsp turmeric
  • 10g dried rose petals

Method:

  1. Place all the ingredients in a dry frying pan and place over gentle heat.
  2. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.

Tips:

  • Store in an airtight container. The spice mix will keep for about three months but is better used quickly.
  • Use the spices for soups, tagines, adding to roasted nuts or seasoning roasted vegetables.

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