Ras el Hanout

ras el hanout makes a great flavoring for a savory galette featuring roasted butternut squash and a chiffonade of greens

ras el hanout makes a great flavoring for a savory galette featuring roasted butternut squash and a chiffonade of greens

I learned this version of the Moroccan spice blend at a holiday pie and tart class at the San Francisco Baking Institute. The name translates as “the head of the shop;”  each spice shop will concoct its own blend from up to 50 ingredients. We used it for a savory tart of butternut squash, carrots, and onions. Use it as a spice rub for a slow-roasted pork shoulder or barbecued ribs. I could not help myself and added 2 whole home-dried cayenne chilies that I ground up with the other spices. If you like spice, I recommend the addition—try a half teaspoon of ground cayenne, more or less to taste.

Makes about 1/2 cup

Ingredients

  • 3 g (3 teaspoons) whole coriander seeds
  • 3.5 g (1 1/2 teaspoons) whole black peppercorns
  • 3 g (1 1/2 teaspoons) whole allspice
  • 2 g (1 teaspoon) whole cumin seeds
  • .5g (1/2 teaspoon) whole cloves
  • .5 g (1/2 teaspoon) dried lavender flowers
  • 2 whole dried cayenne chilies
  • 4 g (2 teaspoons) ground ginger
  • 3 g (1 1/2 teaspoons) ground cinnamon
  • 2.5 g (1 1/4 teaspoons) ground turmeric
  • 2 g (1 1/4 teaspoons) freshly grated nutmeg

Instructions

  1. In a medium skillet over low heat, stir and cook the coriander, peppercorns, allspice, cumin, cloves, and lavender flowers until lightly toasted and fragrant. Immediately pour into a bowl or onto a plate to cool.
  2. Grind the cooled spices with the cayenne chilies into a powder in a spice grinder (such as a coffee grinder dedicated to spices). Be careful when you open the lid so that you don’t get a big inhale of hot chili.
  3. In a bowl, mix the freshly ground spices together with the ginger, cinnamon, turmeric, and nutmeg. Transfer to a clean jar and store in the freezer to use as needed.

 

 
 

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