Arabic for “top of the shop,” ras el hanout is a rich and fragrant Moroccan spice blend. Its composition varies greatly, but a few typical spices are: coriander, cumin, cinnamon, nutmeg, peppercorn and paprika. Some blends can contain up to 100 spices! I kept things manageable here by using less and put it to great use in several recipes, such as Very Tahini Teffballs , Moroccan-Flavored Stuffed Squash and more.
YIELD: Scant ¼ cup (23 g)
1 tbsp (6 g) ground cumin (from toasted seeds)
1 tbsp (6 g) ground coriander (from toasted seeds)
Few turns white peppercorn grinder (optional)
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp sweet paprika
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground turmeric
Whisk the cumin, coriander, peppercorn (if using), cinnamon, allspice, paprika, ginger, nutmeg and turmeric in a small bowl. Transfer to an airtight container and store at room temperature for up to 1 month. The fresher the better, so keep your yield small.
*See photo .