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Ras el hanout (moroccan)
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| Artist: |
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| Categories: |
Spice Mixes |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Black peppercorns, crushed | | 1
| tbsp | Ground cardamon | | 1
| tbsp | Ground mace | | 1
| tbsp | Ground ginger | | 1
| tsp | Hot red chile powder | | | -such as cayenne | | 1
| tsp | Fennel seeds, crushed | | 1
| tsp | Ground nutmeg | | 1
| tsp | Ground allspice | | 1
| tsp | Ground cinnamon | | 1
| tsp | Crushed malagueta pepper | | 2
| tsp | Dried ground galangal | | | -(or ginger) | | 4
| | Cloves, crushed | | 1
| tbsp | Turmeric | | 2
| tbsp | Crushed dried lavender | | 2
| tbsp | Crushed dried rosebuds |
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Procedures:
| 1 | Place all the ingredients in a spice mill and process to a fine powder. | | 2 | Store in an airtight container. | | 3 | Use to spice up stews, rice and couscous. | | 4 | A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 180 |
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