Ras al Hanout
Loosely translated as "top of the shop," ras el hanout is a blend of 12 or more North African spices and is often used in meat recipes (it's especially good with beef and lamb). The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.
How to Make It
Step 1
1
Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.
Step 2
2
Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.
Step 3
3
Grind cumin and coriander and add to pepper. Blend in remaining ingredients.
Step 4
4
Make ahead: Up to 2 months, covered airtight at room temperature.
Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons black peppercorns
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon dried thyme
1/2 teaspoon cayenne
Directions
Step 1
1
Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.
Step 2
2
Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.
Step 3
3
Grind cumin and coriander and add to pepper. Blend in remaining ingredients.
Step 4
4
Make ahead: Up to 2 months, covered airtight at room temperature.
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