Ras El Hanout (moroccan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | Spice mix | 3 | /4 cup |
INGREDIENTS
| 2 | T | Black peppercorns, crushed |
| 1 | T | Ground cardamon |
| 1 | T | Ground mace |
| 1 | T | Ground ginger |
| 1 | t | Hot red chile powder |
| such as cayenne | ||
| 1 | t | Fennel seeds, crushed |
| 1 | t | Ground nutmeg |
| 1 | t | Ground allspice |
| 1 | t | Ground cinnamon |
| 1 | t | Crushed malagueta pepper |
| 2 | t | Dried ground galangal |
| or ginger | ||
| 4 | Cloves, crushed | |
| 1 | T | Turmeric |
| 2 | T | Crushed dried lavender |
| 2 | T | Crushed dried rosebuds |
INSTRUCTIONS
Place all the ingredients in a spice mill and process to a fine powder. Store in an airtight container. Use to spice up stews, rice and couscous. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180 Recipes sent to me from Bill, wight@odc.net
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 4.8mg
Potassium: 158.6mg
Carbohydrates: 7.5g
Fiber: 3g
Sugar: <1g
Protein: 1g