Ras El Hanout - Moroccan spice blend
Author: Magdalena Wszelaki
Serves: ¼ cup
- 2 teaspoons ginger
- 2 teaspoons coriander
- 1½ teaspoons cumin
- 1½ teaspoons cardamom
- 1½ teaspoons black pepper
- 1¼ teaspoons nutmeg
- 1 teaspoon turmeric
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon hot Spanish paprika
- ½ teaspoon cayenne pepper
- Generous pinch saffron threads
- In a medium bowl, whisk together all of the ground spices.
- Crush the saffron threads between clean, dry fingers, sprinkle over the spice mixture, and whisk again.
- Transfer the Ras El Hanout to an airtight container, and store in a cool, dark place for up to three months.
- Enjoy!
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/ras-el-hanout-moroccan-spice-blend/
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