Name: Ras el hanout
Cook time: 15 min
Total time: 15 min
Ingredients: 2 teaspoon cumin seeds; 1 teaspoon each caraway seeds, coriander seeds and fennel seeds; 1/4 teaspoon saffron threads; 1 teaspoon each ground allspice, ginger, cinnamon and smoked paprika; 1/2 teaspoon each ground turmeric, nutmeg and cardamom; 1/4 teaspoon each ground clove and cayenne pepper

Ingredients

2 teaspoon cumin seeds

1 teaspoon each caraway seeds, coriander seeds and fennel seeds

1/4 teaspoon saffron threads

1 teaspoon each ground allspice, ginger, cinnamon and smoked paprika

1/2 teaspoon each ground turmeric, nutmeg and cardamom

1/4 teaspoon each ground clove and cayenne pepper

Method

1.Dry-fry seeds in small frying pan until fragrant; cool.

2.Crush seeds and saffron in mortar and pestle until fine. Stir in remaining spices.

Traditionally the spice blend may contain more than 30 spices, including several exotic and unusual spices not commonly found, our version is a delicious and simple interpretation. Store in an airtight container. Stir a little ras el hanout into steamed couscous to add colour and aroma. Ready-made ras el hanout is available from Middle Eastern and specialty spice stores if you don’t have the time to make it yourself.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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