Ras El Hanout — راس الحانوت‎

This blend of spices is one of my favourites and is found in varying forms across North Africa, predominantly Algeria and Morocco. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name in Arabic means “head of the shop” and denotes a mixture of the best spices the trader has to offer.

Ras el Hanout is used widely in many dishes. It makes a great rub for meat and fish or can simply be stirred into couscous or rice. Ras el hanout gives North African cuisine its characteristic flavour and there are many ways in which to create this blend. By making your own spice blend you’ll likely open the “Masala Dabba” (wooden spice box used to keep spices)to making many more blends and experimenting with those you love the most. I’ve been fascinated with making my own spice blends for some time and ras el hanout is one of my staples.

I use it extensively at home and in my kitchen so below is the recipe I use or if you aren’t quite ready to make your own, you could use the |Steenberg Ras el Hanout| ready-made mix. However, one of the main reasons I make ras el hanout rather than buy it is because whole spices are fresher than ready ground spices and you get far more character and fragrance out of whole spices when you grind them yourself as the essential oils are still present. That, and I use so much of it that we need to have an almost-endless supply at home.

Specific Equipment |

Microplane — a wonderful tool, from zesting limes to grating parmesan or nutmeg. Don’t buy one with a plastic frame however, as they’re not as strong and may break. This is the one I use at home and work |Microplane Zester Premium Classic Series|.

Spice grinder — |Krups| this is the Spice grinder I use, which is actually a coffee grinder, but it works just as well and is a 1/3 of the price of a dedicated spice grinder. If you get serious about making spices and want to buy a dedicated spice grinder, I have used this one in several kitchens (clue’s in the name with this one!)| Cuisinart Spice Grinder |.

Ingredients |

whole spices

2½ tbsp cumin seed

2 tbsp coriander seed

1 cinnamon stick

Seeds from about 10 cardamom pods

6 cloves

5 star anise

2 tsp black peppercorns

2 tsp white peppercorns

ground spices

2 tsp ground ginger

1 tsp turmeric

1 tsp allspice

1 tsp paprika (sweet)

1 tbsp dried rose petals

¼ nutmeg grated using a Microplane

Method |

Toast the whole spices in a pan until they are fragrant and have just started to get darker. This truly is the vital first step as it helps to release the oils in the spices and will make your blend so much more aromatic.

Then tip these into a spice grinder (or use a pestle and mortar as an alternative) and grind until you have powder. Add the ground spices and pulse for 30sec, finally adding the rose petals and pulsing twice. Store in a sealed jar for up to six months. Enjoy!

We’d love to hear your favourite recipes using Ras el hanout, in the the comments below or get in touch via our facebook page.