RAS EL HANOUT

MAKES 1/4 cup (960 ml) Ras el Hanout (sounds like rahss el HA-nooT) originated in North Africa thousands of years ago and can include up to 100 individual spices. Each vendor in the market declares his blend to be the best and holds his recipe as a closely-guarded secret. Some people believe the seductive ingredients in Ras el Hanout produce an aphrodisiac. At the very least, any food you season with this exotic blend should inspire diners to kiss the cook. INGREDIENTS • 2 teaspoons (10 ml) salt • 2 teaspoons (10 ml) ground cumin • 2 teaspoons (10 ml) powdered ginger • 2 teaspoons (10 ml) ground black pepper • 1 1/2 teaspoons (10 ml) ground cinnamon • 1 teaspoon (5 ml) ground coriander • 1 teaspoon (5 ml) ground cayenne pepper • 1 teaspoon (5 ml) ground allspice • 1/2 teaspoon (10 ml) ground cloves • 1/4 teaspoon (20 ml) ground nutmeg DIRECTIONS 1. Measure all of the spices into a medium bowl and mix with a fork until combined. Close your eyes, take a deep inhale through your nose, and imagine a market in Morocco. 2. Transfer the spice blend to an airtight container and apply liberally to your food whenever you need a quick getaway to an exotic land. You know how you could do that? Play around with the quantities of each spice to create your own unique blend, but remember, the goal is a nuanced flavor in which no single spice dominates.

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Ras el hanout is the legendary North African spice blend whose name means "top of the shop" — the best a spice merchant has to offer. Cumin, ginger, cinnamon, coriander, and a warm chorus of allspice, cloves, and nutmeg combine into something exotic and deeply fragrant. One small batch and your kitchen becomes a Moroccan market.

Pro Tips

• Mix the spices thoroughly with a fork so the blend is even. A poorly mixed jar means one dish tastes of cayenne and the next of cloves.
• The goal is a nuanced flavor where no single spice dominates. Adjust quantities gently and smell as you go — that is how the market vendors build their secret blends.
• Store the blend in an airtight container away from heat and light. Ground spices fade fast, and this mix is worth keeping fragrant.
• Play with the ratios to create your own signature version — the recipe encourages it, and every vendor in Morocco guards a different formula.

Frequently Asked Questions

What is ras el hanout used for?

Rub it on meats, stir it into stews and vegetable dishes, or dust it over roasted vegetables. Any food seasoned with it should inspire diners to kiss the cook.

How much does this recipe make?

About 1/4 cup — enough for several meals. It scales easily if you find yourself reaching for it constantly.

Is ras el hanout spicy?

Warm and complex rather than fiery. The cayenne gives a gentle hum beneath the cinnamon, ginger, and cumin.

How should I store spice blends?

Airtight, in a cool dark cupboard. Use within a few months for the most vibrant flavor, and label the jar with the date.

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