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Ras el hanout (Moroccan spice blend)
"There must
be as many recipes for ras el hanout as there are spice vendors in
Morocco. The name itself, which translates as "top (or head) of the
shop," refers to the best combination of spices the seller can provide.
Si Brahim, our spice vendor in Azemmour, incorporates thirty-four
spices, dried roots, so-called aphrodisiacs, and other mysterious and
unusual items. I prefer to use Naima Lakhmar's more easily prepared,
less elaborate recipe. She toasts all her ras el hanout ingredients
before grinding. You can usually find blade mace, dried ginger root, and
dried turmeric root in Middle Eastern markets."
Makes about 1/4 cup
I
N G R E D I E N T S
1 teaspoon
allspice berries or 1-1/4
teaspoon ground allspice
1 whole nutmeg or 2 teaspoons ground nutmeg
20 threads Spanish saffron
2 teaspoons black peppercorns or 1-1/2 teaspoons ground black pepper
1-1/2 teaspoons blade mace* or ground mace
1 three-inch cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom
2 two-inch pieced dried ginger or 2 teaspoons ground ginger
2 teaspoons salt
1 two-inch piece dried
turmeric or 1 teaspoon
ground
turmeric
I N S T R U C T I O N S
If using whole spices, put all the ingredients in a nonstick pan over
medium-high heat and toast, stirring constantly, until the mixture emits
a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool. (This
first step is not necessary if using commercially ground spices.) Using
a mortar and pestle or a spice grinder, reduce the ingredients to a fine
powder. Sift to remove fibrous elements. Place in a tightly sealed
container and store in a cool, dark place, or in the freezer.
*Blade mace, also called mace blades, is the lacy, scarlet aril covering
the nutmeg. It turns light brown as it dries. It is better know in its
powdered form as ground mace.
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