One good way to try out the spirit of
this exotic sensuous trip to Morocco is to begin looking into the
culture. What better way to get into the heart of Moroccan life than
to explore the foods and spices. Today we will begin with a spice
blend known as Ras El Hanout. Ras El Hanout, which means the best of
the shop, is a complex, aromatic spice blend.
Most Ras El Hanout recipes include
cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and
turmeric, but 30 or more ingredients could be used and like most
good ethnic spice blends every family has their own particular take
on the matter. So there is no one true recipe only variations on the
theme. Typically the blend is prepared by grinding together whole
spices, dried roots and leaves. And if you have spices in their whole
form on hand by all means do this as it will give you a deeper, richer flavor. But, if you don't keep things
simple by using ground spices. In this case I used some whole spices, which I ground in a coffee grinder, and some already ground spices. This spice blend is used by some
Moroccans in daily cooking, while others reserve it for specialty
dishes. tomorrow I will give you a recipe for a lovely pumpkin and chickpea soup using this warming spice blend.
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamon
- 2 teaspoons ground mace
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground nutmeg
- 1 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground anise seeds
- 1/4 teaspoon ground cloves
- Prep Time: 10 minutes
- Total Time: 10 minutes
Preparation
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.Use Ras El Hanout to season tagines, stews, soups and vegetables. It keeps well for several months.
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