Ras Al Hanout

12 ingredients
4 steps

Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon cardamom
  • 1 teaspoon turmeric
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne

Directions

  1. 1
    Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.
  2. 2
    Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.
  3. 3
    Grind cumin and coriander and add to pepper. Blend in remaining ingredients.
  4. 4
    Make ahead: Up to 2 months, covered airtight at room temperature.

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