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Moroccan Seasoning (Ras el Hanout)
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- #36439
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 whole nutmeg
10 rosebuds (dried)
12 cinnamon sticks
12 blades of mace
1 teaspoon aniseed
8 pieces of turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 teaspoon lavender
1 tablespoon white peppercorns
2 pieces galangal
2 tablespoons whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods
directions
Grind all the ingredients in a blender until you obtain a fine mix, and pass it through a strainer.
The name ras el hanout, by the way, translates as "top of the shop," which some have taken to mean "best of the best," but which others believe may simply mean that it was made in the front of the shop.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 14, 2005
This is a pretty good recipe for Ras-el-Hanout, but it is not as good as the one I usually make. Thank you.