Ras El Hanout Spice Mix Recipes
RAS EL HANOUT - MOROCCAN SPICE MIX
Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.
Provided by FDADELKARIM
Categories Moroccan
Time 10m
Yield 8 tablespoons
Number Of Ingredients 14
Steps:
- Mix all the spices together.
- Store in an airtight container.
RAS EL HANOUT SPICE MIX
A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 8
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
RAS EL HANOUT (MOROCCAN SPICE MIX)
This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a recipe I found on the net.
Provided by Tina and Dave
Categories Moroccan
Time 15m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
- Remove from heat and cool.
- Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
- Sift to remove any unground bits.
- Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
Nutrition Facts : Calories 1066.1, Fat 30.7, SaturatedFat 9, Sodium 18671, Carbohydrate 212.7, Fiber 84.2, Sugar 7, Protein 32.4
MOROCCAN SPICE BLEND - RAS EL HANOUT
Ras el Hanout means head of the shop and is a spice mix that can be found online and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup that I can keep on hand for several recipes before I need to make more.
Provided by Rachael Ray : Food Network
Time 5m
Number Of Ingredients 10
Steps:
- Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.
RAS EL HANOUT SPICE MIX
Ras el hanout is a North African Spice and it's name translates loosely to "House Blend". It can contain as many as 50 ingredients including rosebuds and Spanish fly. This is a simple mix I'm submitting here. I've been lucky to be given some, but I'll be posting recipes using it, so thought others might like this recipe.It's apparently good for poultry, rabbit, pork, seafood eggs, vegetables, soups, tagines, braises, sautes, roasts, pastas, risotto and cooked pulses, It can also be mixed with flour to dust or coat food!!!
Provided by JustJanS
Categories African
Time 5m
Yield 3 tablespoons
Number Of Ingredients 12
Steps:
- Mix together, and store in an airtight jar.
Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 778.1, Carbohydrate 3.8, Fiber 1.2, Sugar 1.2, Protein 0.5
RAS-EL-HANOUT SPICE MIX
Moroccan spice mix for lamb tagine
Provided by juderussell
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
- Transfer to a spice mill and let cool.
- Add crushed red pepper flakes. Process until finely ground. If you don't have a spice mill, use a pestle & mortar. Transfer to a small bowl.
- Add remaining ingredients and mix.
- Can be made 1 month ahead. Store airtight at room temperature.
- Makes approximately 2-3 tablespoons
NORTH AFRICAN RAS EL HANOUT SPICE MIX
A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181
Provided by French Tart
Categories Moroccan
Time 10m
Yield 1 Jar, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the spice together in a large bowl and store them in an airtight container.
- Store in a cool and dry place.
- Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
- Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
- N.B. The cornflour acts as a stabiliser for this spice mix.
Nutrition Facts : Calories 94, Fat 5.2, SaturatedFat 0.6, Sodium 31.2, Carbohydrate 12.4, Fiber 4.1, Sugar 0.4, Protein 3.9
MOROCCAN RAS EL HANOUT SPICE MIX
A quick and easy spice mix for Ras el Hanout. Very rich sweet flavours with pungent aroma. Where possible try and grind your own fresh spices, its very simple and you only need a small mortar and pestle. :-) Yield will be enough be for 4 to 6 large stews but will very depending on recipe,
Provided by Paella Pete
Categories Moroccan
Time 10m
Yield 4-6 stews
Number Of Ingredients 14
Steps:
- Grind peppercorns, coriander seeds and star anise. Mix all ingredients in a small bowl (or cup) until well mixed. Mix will keep for a little over a month. Tip: place some cling film directly over the mix to keep it fresher!
Nutrition Facts : Calories 15.6, Fat 0.7, SaturatedFat 0.1, Sodium 583.8, Carbohydrate 2.7, Fiber 1.1, Sugar 0.2, Protein 0.5
RAS EL HANOUT - MOROCCAN SPICE MIX FROM VEGETARIAN TIMES
Entered for safe-keeping. From June 2012 Vegetarian Times. Yet another version of this spice best known as seasoning in Moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. Compared to my Recipe #374781 #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. Ras El Hanout can contain up to 50 different spices and vary in heat and intensity. VT said its version is mild and simplified, yet full of flavor.
Provided by KateL
Categories Moroccan
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in small bowl. Store in airtight container.
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