Whole spices keep their flavor much better than those that are already ground, so it’s a good idea to purchase them whole for use in this recipe. The spices can be ground in a mortar and pestle, but it is a lot more work and takes more time than using a spice grinder. If possible, purchase an inexpensive coffee grinder to use only for spices; it will save a lot of time and make dozens of recipes easier.
Quick and Easy Ras el Hanout
1 teaspoon whole allspice
1 whole nutmeg
2 teaspoons black peppercorns
1 1/2 teaspoons blade mace, or ground mace
1 3" cinnamon stick
2 teaspoons cardamom seeds
20 threads Spanish saffron
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground turmeric
- Put the allspice, nutmeg, peppercorns, mace (if using blade mace), the cinnamon stick, and cardamom seeds 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.
- Using a mortar and pestle or a spice grinder, grind the spices to a fine powder.
- Add the saffron threads and grind.
- Stir in the ginger, salt, and turmeric (and mace if using ground mace) and grind in with the other spices.
- After grinding, remove any fibrous pieces.
- Transfer the mixture to an airtight container.
- Store in a cool dark place, or in the freezer.
Amount Per Serving
Calories 8 Calories from Fat 2
Percent Total Calories From:
Fat 20% Protein 11% Carb. 69%
Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 234 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%