(rass el hanut, ras el khanout, rass hanoute)
Dear friends, I didn’t ever try to make ras el hanout by myself. I have put this recipe for curious people who would like to know approximate ingredients of this blend.
List of ingredients #1 (they should be whole, not ground):
- 1 nutmeg
- 1 star of star anise (=badiam)
- 2 buds of clove (=Syzygium aromaticum)
- 15 g of anise seeds
- 15 g of fennel seeds
- 15 g of dried rowan berries (=ashberry)
- 15 g of cubeb pepper
- 15 g of allspice (=Jamaica pymenta or myrtle pepper)
- 15 g of cinnamon bark
List of ingredients #2:
- 3 pods of green (white) cardamom or 0,5 tsp of ground cardamom
- 0,5 tsp of saffron threads
- 15 g of rose petals
- 15 g of ground ginger
- 15 g of lavender seeds
- 15 g of curcuma
- 15 g of Indian long pepper
- 15 g of mace (=aril of nutmeg seed)
- 15 g of Guinea cubeb (=false cubeb)
- 8 g of cumin
- 8 g of dried galangal
- 8 g of black pepper
- 8 g of white pepper
- 8 g of nigella (=black cumin)
- 8 g of paprika
- 8 g of cayenne pepper (or any other spicy pepper)
Other possible ingredients:
- Orange zest
- Bay leaves
- Jasmine flowers
- God knows what else can be used. Moroccan imagination seems to be endless!
- Preheat the oven to 180°C. Put the spices from the list #1 to the oven and bake them for 7 min. Let them cool down.
- Add spices from list #2 and ground them in a coffee grinder. Ras el hanout can be stored ~6 months in airtight tin.
If you have found good proportions (and right list of ingredients) for ras el hanout, feel free to share it via comments.