Ras el hanout
Photo by Tamara West
Use this North African blend of sweet and hot spices to add warmth and depth to stews and soups, or mix with oil to make a rub for meat and chicken. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Every seller has a different recipe.
Makes 1 cup.
Toast peppercorns, allspice berries, coriander seeds, cumin seeds, cardamom pods, cinnamon stick, and cloves in a small frying pan over a medium heat until lightly coloured.
Cool, then blend to a fine power in a spice grinder or mortar and pestle.
Add ginger powder, turmeric, cayenne pepper and star anise or five spice. Blend together and store in an airtight container for up to 2-3 months.