Ras el Hanout Spice Blend
Inspired by techniques from America's Test Kitchen.
A warm blend of paprika, coriander, cumin, cinnamon, cardamom, nutmeg, cloves and cayenne with a touch of sugar and salt.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Measure. Put all the ground spices, the sugar and the salt into the small bowl.
- 2
Mix. Stir thoroughly, pressing out any lumps of sugar, until the colour is even.
- 3
Store. Spoon into a small airtight jar and seal.
- 4
Use. Rub about 1 tsp per 150 g over chicken, lamb or vegetables before roasting, or stir into tagines and stews.
Storage
Keep in a sealed jar in a cool, dark cupboard for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- measuring spoons
- small bowl
- spoon
- small airtight jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 6 kcal |
| Protein | 0.2 g |
| Carbohydrate | 1.2 g |
| of which sugars | 0.4 g |
| of which free sugars | 0.3 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.5 g |
| Salt | 0.12 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
