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Ras-Al-Hanout (recipe)

20 May 2007 5,562 views 8 Comments

Ras-al-hanout

Late last year I wrote at some length on how ras-al-hanout had become one of my must-have ingredients. I had at that time promised the recipe, but it’s taken me a while to get around to actually sharing it :) As my supply was running low I figured this was as good a time as any to share this little ’secret’, especially with those who may find their way here via Weekend Herb Blogging, hosted this time around by Cooking in Westchester :)

Excerpt:
So what is Ras-Al-Hanout? According to Wikipedia

Ras el hanout, also called Moroccan seasoning, is a popular blend of herbs and spices that originated in Morocco and used in other parts of North Africa. The name means in Arabic “top of the shop”, and refers to a mixture of the best spices a seller has to offer.

Because it’s a blend of so many different flavours you can’t quite pinpoint what it is in a dish. You just know that there is something really different going on behind the scenes. As there is also cinnamon I also use it from time to time in sweet dishes. Again I find it gives desserts a certain ‘adult’ kick, where your tastebuds kinda still and go wait… wait… something’s different here… but in a good way :)

My other favorite thing about ras-al-hanout is that I can top it up as I go along based on my moods and whims. Cardamom yes! Cumin? Sure! Coriander? Why not :) It really appeals to my spice wanderlust :) And as it combines all the flavours already used in Trinidadian cooking it never seems out of place. From curries to chillies to omelettes. My ’special’ glass jar is ALWAYS in use when I’m in the kitchen :)



Ras-al-hanout
——————————————————————————–

Recipe By: Homemade: Delicious Foods to Make and Give

Yield: 1 1/2 cups

Ingredients:

30 bay leaves
1/4 cup freshly grated nutmeg
1/4 cup whole cloves
1/4 cup chopped cinnamon stick
1/4 cup white peppercorns
1/4 cup dried thyme
1 tablespoon ground allspice

Ras-al-hanout


Directions:

Combine the bay leaves, nutmeg, cloves, cinnamon stick, peppercorns, thyme, and allspice in a medium bowl.
In batches, process to a fine powder in a spice grinder.

Store in a cool, dry spot

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8 Comments »

  • Kalyn said:

    Very interesting. I’ve heard of this, and I think I might have purchased some when I was in Morocco years ago. They called it “house blend” and told me that every spice establishment had it’s own version. Do you think that’s what it was. I never really knew what spices were in it, but it was very good on fish. Saving this recipe now, since I love to make my own herb and spice blends.

    # 20 May 2007 at 8:12 am | link
  • Sarina said:

    hi kalyln, that definitely sounds like ras-al-hanout because I’ve seen it referred to as ‘house blend’ on a documentary once as well :) It is very good on grilled meats and fish, as well as in stews, and well anything really! :D A little goes a long way :D

    # 20 May 2007 at 8:26 am | link
  • Trig said:

    I’ve got some at home, Sarina, but haven’t used it recently. Ras el hanout means “the grocer’s head”, i.e. “best in house” or “top of the shop”. As you say, the ingredients vary and yours differ from the ones in my commercial mix, which includes rosebuds and ginger. They say it’s an aphrodisiac, so be careful how you use it.

    # 20 May 2007 at 11:04 am | link
  • Sarina said:

    Heheh I have no one to wield its properties on tho! :P I’ll throw in some ginger next time :) I’m always playing around with it :lol: Someone wrote me that their mix has lavender and coriander :)

    # 20 May 2007 at 11:32 am | link
  • Recipe Guide » Blog Archive » Chocolate Cake Recipe - Mars backs down over new chocolate recipe (Scotland on Sunday) said:

    [...] Ras-Al-Hanout (recipe)I had at that time promised the recipe, but it s taken me a while to get around to actually sharing it As my supply was running low I figured this was as good a time as any to share this little secret , especially with those who may … [...]

    # 20 May 2007 at 3:11 pm | link
  • ejm said:

    This spicemix looks RIGHT up our alley. Thank you for posting it.

    -Elizabeth

    (found you via “Paulchen’s FoodBlog” post for Kalyn’s WHB#83)

    # 22 May 2007 at 5:04 pm | link
  • Sarina said:

    no probs elizabeth :) feel free to play around with the ingredients, it’s very flexible! :D

    # 22 May 2007 at 7:22 pm | link
  • blog from OUR kitchen » Ras el Hanout (JFI - chillies)... we adore good food said:

    [...] May Sarina (Trinigourmet.com) reminded us about Ras-al-hanout. And silly us, we almost forgot [...]

    # 1 August 2007 at 5:44 pm | link

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