Ras el Hanout

Makes 1/4 cup


1 cinnamon stick, broken into pieces

1 tablespoon black peppercorns

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon cardamom seeds

1 tablespoon paprika

1 teaspoon freshly ground nutmeg

1 teaspoon ground ginger

1 teaspoon ground turmeric

1. Add the cinnamon, peppercorns, cumin, coriander, and cardamom to a small skillet over medium heat. Cook until the spices smell toasted, about 2 to 3 minutes (or 4 to 5 minutes if using cast iron).

2. Remove from the heat and add to a spice grinder or small blender. Add the paprika, nutmeg, ginger and turmeric. Grind into a fine powder. Store in an air-tight container for up to 3 months.


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