Ras el Hanout

The blend's Arabic name translates to "head" or "top of the shop," and variations can contain up to 27 different spices, depending on the recipe. Each spice vendor or Moroccan cook claims his or her version to be the best. We like this versatile mix, which is easy to combine and can be used to perk up roasted vegetable dishes or rice.

This recipe goes with Vegetable Tagine with Preserved Lemons (Tajine bil Khodar wa Limoon Mikhali), Roasted Vegetable Couscous with Chickpeas and Onion–Pine Nut Topping (Al Cuscus bil Khodar al-mausim), Moroccan Pumpkin Soup (Chorbat al qara'a)

Yield: 1/4 cup (serving size: 1/4 teaspoon)

Ingredients

• 2 1/2  teaspoons  kosher salt
• 2  teaspoons  ground cumin
• 2  teaspoons  ground ginger
• 2  teaspoons  freshly ground black pepper
• 1 1/2  teaspoons  ground cinnamon
• 1  teaspoon  ground coriander
• 1  teaspoon  ground red pepper
• 1  teaspoon  ground allspice
• 1  teaspoon  saffron threads, crushed
• 1/2  teaspoon  ground cloves
• 1/4  teaspoon  freshly ground nutmeg

Preparation

1. Combine all ingredients in a small bowl. Store in an airtight container for up to 1 month.

Nutritional Information

Calories:

2 (0.0% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.1g

Carbohydrate:

0.3g

Fiber:

0.1g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

98mg

Calcium:

3mg