Ras El Hanout
Created by ImPat on June 3, 2016
- Servings: 2
- Prep Time: 5m
- Cook Time: 5m
- Recipe #23936
Ingredients
- 2 teaspoons seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- Cinnamon stick (1/2 stick or quill, broken)
- 1 1/2 teaspoons ground paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
How to Make
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Step 1: In a small frying pan over medium heat, toss the following ingredients coriander seeds, cumin seeds, fennel seeds, whole black peppercorns and cinnamon stick or quill and cook for about 3 minutes or until spices are aromatic and a shade darker in colour and then let mixture cool slightly.
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Step 2: Add to the cooked spices with the rest of the ingredients to a food processor, spice grinder or use a mortar and pestle to finely grind to a powder.
Nutritional Facts
- Serving Size: 1 (9.8 g)
- Calories 38.2
- Total Fat - 2.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 5.6 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 2.6 g
- Sugars - 0.3 g
- Protein - 1.5 g
- Calcium - 43.5 mg
- Iron - 1.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg