26 August, 2018
My Moroccan Spice Blend
There are hundreds of family recipes for this and quite frankly I am sure they are all awesome. Ras El Hanout, meaning “top of the rack”, is just a collection of different spices that are used plenty in north African cuisine. You’ll get simple things like paprika and pepper to elaborate things like dried rose petals! It’s a great blend to keep in your arsenal. I love using this spice blend to make potatoes in the morning (click here for recipe)!
The grinder below is by far the best tool for grinding spices. I’ve used a few brands and for some reason, Krups always wins when it comes to spices. Once you use a grinder for spices, keep it for that purpose (unless you like multi-spiced coffee).
- Cumin seeds, 1/2 teaspoons
- Ground black pepper, 1 teaspoon
- Mexican Cinnamon, 1 whole stick
- Coriander seeds, 1/2 teaspoon
- Allspice seeds, 1/2 teaspoon
- Grains of Paradise, 1 teaspoon
- Cloves, 4 buds
- Star Anise, 1 bud
- Cardamon seeds., 1 teaspoon
- Cayenne Pepper, 1/2 teaspoon
- Ground ginger, 1 teaspoon
- Smoked Paprika, 1/2 teaspoon
- Freshly Ground Nutmeg, 3/4 teaspoon
- Ground Turmeric, 1 teaspoon
Directions for Moroccan Spice blend
Place all seeds, cloves, cinnamon and star anise in to the skillet and toast them over medium heat. Keep the seeds moving in the skillet so that they don’t burn. Toast about 2 minutes, until the seeds start to jump around a bit.
In the meantime, place the other ground spices (the ones not toasting) into a mixing bowl and stir them to blend.
After the seeds are toasted, immediately pour them into the spice grinder and grind in pulses. You may have to blend in batches. Once finely ground, combine them with the other spices in the bowl and mix well. Store in air tight container for a month to two months.