Ras el Hanout, a moroccan spice blend that means “Top Shelf”; a mix of all the expensive spices into one blend. It is famously seen in moroccan cooking with Tagine. Typically for lamb, chicken, and vegetable stew dishes.
The ratio of spices is custom to each household, so here is my take on a spice blend. Adjust to your preferences.
Ingredients and Equipment
You either need a mortar & pestle, or a spice grinder if using whole spices.
All spice (0.5 tsp)
Black pepper (0.5 tsp)
Cardamon powder (0.5 tsp)
Cinnamon (0.5 tsp)
Cloves (0.5 tsp)
Corriander (1 tsp)
Cumin (1 tsp)
Ginger powder (1 tsp)
Nutmeg (0.5 tsp)
Tumeric powder (1 tsp)
Optional indgredients
Dried Chilli or Powder
Fennel
Galganal
Grains of Paradise
Mace
Sweet Paprika
Hot Paprika
Method
Crush spices using your spice grinder or mortar and pestle
