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Tuesday, January 15, 2013

Ras el Hanout - Moroccan speciality

Ras El Hanout translates loosely from Arabic to "top of the shop".  When the aroma of this combination of spices hits your nose you will know why.  It has a mellow yet rich fragrance and when added to food it infuses sweetness from the cinnamon and nutmeg and still a good amount of pungency from the cumin and coriander.  Ras El Hanout is one of my favourite spices to use and adding it to meatballs or lamb chops before you barbecue them imparts flavour galore.    

1½ tsp black peppercorns
1 tsp ground ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cardamom seeds
¼ tsp hot paprika
4 whole cloves
¼ tsp ground turmeric
¼ tsp sea salt
¼ tsp ground allspice

Grind all the ingredients together with a mortar and pestle.
Use as instructed in recipes.

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