Ras al Hanout Moroccan Seasoning

This weekend, I am making a Moroccan leg of lamb for a pot-luck gathering here, with a low and slow braise.  It’s a Mediterranean theme pot-luck. In advance, I’m making the Ras al Hanout seasoning I wish to use for it. I should be posting the lamb recipe NEXT week, if all goes well here.

Makin’ Moroccan seasonings… It’s all in the spicing’s.

 

There are more complicated and perhaps even more accurate recipes than the one below… but I suspect different cooks in Morocco do what they do, and that there is No One Set Recipe Above All Others for ras al hanout.  Indeed, given more time than I have right now, I more than suspect many of the below ingredients are sourced as whole spices, then ground down.

I had considered using freshly-ground ginger, but the fact that these other spices are already dry means they will keep longer in the spice rack.  Actually, at the right temperature range, this should store, full-flavored, up to six months.

Collected bits of spice wisdom. Will save old jars —  WILL RE-USE!

At any rate, I worked from this recipe.  I doubled  the ingredients, and added turmeric, which I noted in other recipes had been added in making this condiment.  Turmeric has so many health benefits, I cannot resist.

Prep Time: 10 minutes.
Cook Time:  None, just stir and mix.
Rest Time:  None.
Serves:  Depends.  It’s a condiment/rub.
Cuisine: Moroccan.
Leftovers:  Keep enclosed and out of sunlight, for up to six months.

Moroccan Ras al Hanout Seasoning

• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon salt
• 1.5 teaspoon freshly ground black pepper, but I used Trader Joe’s Rainbow Peppercorns as a replacement.  Freshly ground…
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground coriander seeds
• 1 teaspoon cayenne
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cloves  

Mix ’em all together in a bowl, and put in an appropriate storage container.  Anything you can grind up freshly, the better.

I do have (somewhere?) a few funnels intended for sifting things into smaller containers… couldn’t find on demand, so I used some torn parchment paper to make an ersatz funnel to direct my mixture above into an old re-purposed herb container.  It did work, but I would have preferred an actual funnel.  But… if you are curious or in need… this method IS an option.

PS: the scent is awesome…

This recipe is over at:  Fiesta Friday, with co-hosts Zeba @ Food For The Soul and Debanita @ Canvassed Recipes, and over at What’s for Dinner- Sunday Link Up.   And now, yes, at Full Plate Thursday!  Enjoy!