Ras el hanout
( MAKES 1 cup )
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.
- 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.