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Ras el Hanout (Moroccan Spice Blend) (P, TNT)
Yield: Approximately 1/4 cup

1 tsp. allspice berries or 1-1/4 tsp. ground allspice
1 whole nutmeg or 2 tsp. ground nutmeg
20 threads Spanish saffron
2 tsp. black peppercorns or 1-1/2 tsp. ground black pepper
1-1/2 tsp. blade mace or ground mace
1 3" cinnamon stick or 1 tsp. ground cinnamon
2 tsp. cardamom seeds or 1-1/2 tsp. ground cardamom
2 2" pieces dried ginger or 2 tsp. ground ginger
2 tsp. salt
1 2" piece dried turmeric or 1 tsp. ground turmeric

If using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, until the mixture emits a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool. (This first step is not necessary if using commercially ground spices.)

Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

Poster's Notes:
Blade mace, also called mace blades, is the lacy, scarlet aril covering the nutmeg. It turns light brown as it dries. It is better know in its powdered form as ground mace.

From Gourmet Sleuth: "There must be as many recipes for ras el hanout as there are spice vendors in Morocco. The name itself, which translates as 'top (or head) of the shop,' refers to the best combination of spices the seller can provide."

Posted by Pamela Kaplan

Nutritional Info Per Serving: N/A