Ras el Hanout (North African Spice Blend)

"Ras el hanout" means "top-shelf" in Arabic.  This seasoning is used in many North African foods.  Like curry powders and berbere, there are regional variations - but more importantly, each cook may make their own signature blend, with potentially over 100 ingredients. My blend is based on ingredients that are more or less readily available in the U.S. - if not in your grocery store, then at a local Asian or Mediterranean market.     

Typically this blend might replace the spices in your favorite tagine , but I find that many stews can be successfully reinvented by using ras el hanout.

Makes about 8 oz.

Ingredients

3 Tbsp cumin seeds

1 Tbsp coriander seeds

1 Tbsp black peppercorns

1 Tbsp white peppercorns

24 allspice berries

4 tsp cardamom seeds

6 cloves

10 rosebuds (dried)

12 cinnamon sticks

12 blades of mace

3 Tbsp sweet paprika

1 tsp aniseed

8 Tbsp turmeric

8  Tbsp dried pepper flakes

1/2 tsp lavender

1 tsp saffron

1 Tbsp ginger powder

Preparation

1. Add all ingredients that are not seeds to a non reactive bowl (glass or ceramic). In the ingredient list - begin with rosebuds and continue to the end.

2. Heat skillet.  Add all seeds (ingredients up until cloves). Turn heat to low or medium, and toast until fragrant, frequently shaking (about 1 1/2 minutes).  Remove immediately from heat and add to the other spices.

3. Grind in a spice blender in small batches until powder.  Pour all batches in a non reactive bowl, and stir together when finished.

4. Store in tightly sealed glass jars.  To take advantage of the freshness, use within two weeks.

Berberé (Ethiopian/Eritrean Spice Mixture )

Berberé, like any curry, has many regional inflections - and every cook has their own recipe, many containing over 30 ingredients. While this is a dry blend, berberé pastes are also often made, using fresh peppers. 

This can be used to flavor any stew (recipes to follow). I also often spray strips of root veggies with olive oil, then sprinkle berberé on top and roast. 

This year I mixed up large batches and filled assorted jars collected from thrift shops for holiday gifts- include a few easy suggestions as well as a more involved recipe.

Ingredients
1 Tbsp cumin seeds
12 whole cloves
1 tsp cardamom seeds

1 Tbsp black peppercorns
1/2 tsp whole allspice
1 1/3 tsp fenugreek seeds
1 tsp coriander seeds
12 small dried red chiles
4 small cinnamon sticks
2 whole nutmeg
1 tsp dried ginger
1 Tbsp tumeric
1 tsp sea salt
3 Tbsp sweet paprika


Preparation

1. Heat a dry skillet. Reduce heat to low and add whole spices, in batches if necessary. Toast until fragrant, 1 to 1 1/2 minutes. Remove from skillet immediately, and place in glass bowl to cool.

2. When seeds have cooled, add remaining spices to bowl and stir.

3. Add the spices to an electric spice or coffee grinder in three batches; pulse 4 times, then grind until powdered. Pour into a bowl, and stir all three batches together when finished.

(Hint : of course we are supposed to have two separate grinders for coffee and spices, but sometimes we don't have space or money for that luxury! I use the same grinder: I just clean well before and after, and enjoy the fact that my coffee is spicy for a week or so! )

4. Store in an airtight glass container.

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