Ras el hanout

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.

Ingredients

3 Tbsp	Black peppercorns
3 Tbsp	Allspice, berries
3 Tbsp	Coriander seeds
2 Tbsp	Cumin seeds (Main)
1 Tbsp	Cardamom pods
1	Cinnamon stick
1 Tbsp	Cloves
1 Tbsp	Turmeric
2 Tbsp	Ginger powder
1 Tbsp	Cayenne pepper
1 tsp	Star anise, or five spice powder

Directions

1. 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.
2. Cool, then blend to a fine power in a spice grinder or mortar and pestle.
3. 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.