Ras al Hanout is my all-time favorite spice. It is perfect by itself or in combination with just about everything. You can sprinkle it on everything from roasted vegetables and hummus to popcorn! It’s an all in one complex and warm spice. Ras al hanout is my everything.
- 1 tbsp jeera/cumin seeds
- 1 1/2 tbsp black peppercorns
- 1 tbsp cloves
- 1 tbsp caraway seeds
- 1 1/2 tbsp star anise
- 2 tsp cardamom seeds
- 1 cinnamon stick
- 1 nutmeg (whole)
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
Take all the whole spices, and toast them over medium heat for about 3 minutes or until they all become aromatic. Let them cool before grinding.
Once your spices have cooled, throw them in a grinder, and pulse until they are mostly ground. (The cinnamon sticks usually give me problems as my grinder is far from industrial, so I like to break them small pieces.)
Now grab your container (preferably glass or the turmeric will stain it forever) and add your coriander and turmeric to it. Take a funnel and a small sieve and sift the spices you ground through the funnel and into the container. As you go, dump the not fully ground spices into another container to re-grind at the end. Once everything is sifted, grind the remaining spices, and sift into the container again.
Now shake everything in your container together to insure the spices are evenly distributed. Your ras al hanout is ready to enjoy!