Ingredients (9)
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon mace blades
- 1 tablespoon cardamom seeds (removed from their pods)
- 1 teaspoon saffron
- 2 crushed sticks cinnamon or cassia
- 1 crushed nutmeg
- 1 tablespoon ground ginger
- 2 teaspoons turmeric
Nutritional Information
- Calories69
- Fat2.05g
- Saturated fat0.79g
- Trans fat0.0g
- Carbs14.39g
- Fiber5.52g
- Sugar0.29g
- Protein1.76g
- Cholesterol
- Sodium8.09mg
- Nutritional Analysis per serving (2 servings) Powered by
Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco,
ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes.
Instructions
- 1Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg. Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned. Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
- Share This Recipe
- Save (55)