Making North African spice mix yourself: Ras-el-Hanout
Time
Preparation time: 10 min.
Total preparation time: 10 min.
There are many spice blends that you do not get in every shop and not everywhere. It makes sense to buy the individual ingredients and make the seasoning mixture yourself.
Here is my recipe for: RAS-EL-HANOUT - a North African (Moroccan) spice mixture.
A firm recipe for Ras-el-Hanout There is no such thing as almost every family and every merchant makes the spices differently. Some spices are as good as not to get in Germany; the recipes are very different and often contain more than 30 different spices. Ras-el-Hanout means: Chef of the store and that's how it is with the different ingredient lists for this spice mixture: Everyone makes them as it was handed down.
I use this very fragrant aromatic mixture for several years and the taste convinces us and our guests again and again:
ingredients
- 2 tsp coriander
- 2 teaspoons ginger
- 2 tsp cumin (cumin)
- 2 tsp cardamom
- 2 teaspoons coarse sea salt
- 2 teaspoons coarse black pepper
- 1.5 tsp allspice
- 1 tsp paprika or isot (dried paprika flakes)
- 1 tsp turmeric
- 1 teaspoon fennel seeds
- 1 tbsp chilli flakes
- dried orange scrub
- 2 cm cinnamon bark
- 5 cloves
- freshly grated nutmeg
preparation
What is needed is a mixer, which also creates nuts, so strong enough for the spices (cinnamon bark, etc.) is. I use a very old electric coffee grinder.
The coarse spices are ground for a few seconds, fresh grated nutmeg and the powdery fine spices are lifted.
Tips
In a screw jar, the mixture lasts a long time. If you do not season as often as I can, you can halve all the information.
Ras-el-Hanout goes well with couscous, rice dishes, steaks, lamb, grilled chicken, meatballs and with some oil for marinating / popping - just for anything that you want to give an oriental touch. Over time you become more courageous and more adventurous. The result is always a taste explosion!
