Ras al Hanout Moroccan Seasoning

[Mountain Cat]

Makin’ Moroccan seasonings… It’s all in the spicing’s.


I had considered using freshly-ground ginger, but the fact that these other spices are already dry means they will keep longer in the spice rack. Actually, at the right temperature range, this should store, full-flavored, up to six months.

Collected bits of spice wisdom. Will save old jars — WILL RE-USE!

I had made this since I needed ras al hanout for a recipe - and didn't want to go find out no place within an hour had it available to sell it to me. I looked it up - had ALL the ingredients, and so I just simply made it! Fresher this way, too.

Prep Time: 10 minutes.
Cook Time: None, just stir and mix.
Rest Time: None.
Serves: Depends. It’s a condiment/rub.
Cuisine: Moroccan.
Leftovers: Keep enclosed and out of sunlight, for up to six months.

Moroccan Ras al Hanout Seasoning

• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon salt
• 1.5 teaspoon freshly ground black pepper, but I used Trader Joe’s Rainbow Peppercorns as a replacement. Freshly ground…
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander seeds
• 1 teaspoon cayenne
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cloves

Mix ’em all together in a bowl, and put in an appropriate storage container. Anything you can grind up freshly, the better.

I do have (somewhere?) a few funnels intended for sifting things into smaller containers… couldn’t find on demand, so I used some torn parchment paper to make an ersatz funnel to direct my mixture above into an old re-purposed herb container. It did work, but I would have preferred an actual funnel. But… if you are curious or in need… this method IS an option.

PS: the scent is awesome…

 

[Morning Glory]

I also make my own - Ras al Hanout is a heady lovely thing. It transforms a simple stew to something special.