I've been having fun with this seasoning mix. I first found mention of Ras-el-hanout in my 100 Best Tapas recipe book, so I looked it up. I thought the name was going to mean something really exotic, but basically it translates to "Top of the Shop", and is a Moroccan or North African spice mix which can consist of up to 50 ingredients.
Can you imagine blending 50 different spices together? I can't, and even some of the commercial mixes can have 30 different spices.
Mine doesn't.
And the mix of spices are considered the 'warm' spices as well. Mainly because of their deep aromatic fragrance and flavour.
I have no idea what cool spices could be, but...
I looked up several recipes, and played with two different versions, and then ended up combining the two.
I've got lots of Ras-el-hanout seasoning now. And next time, I'll be adding some cardamom, but this time, I didn't.
And here's a side note, I have to admit that I don't care for Nutmeg or Allspice all that well.
In my humble opinion, and since it's the prevailing opinion in my kitchen, it's the right opinion, both spices tend to hijack a recipe and take it over at spicepoint.
But...
That being said, I still do keep a couple of whole nutmegs handy, which I use my microplane on when I want a hint of nutmeg, just a hint, in something I'm cooking. Cause sometimes nutmeg can be a good thing.
Here's the recipe, and this does make fair amount, but you can keep it for a couple of months.
Recipe:
Put all the spices in a coffee grinder or if you're using already ground nutmeg and allspice, just mix it together well.
Put into a sealed jar and use in any recipe you like.
I used some in my Pork Brochettes as well as in a hummus recipe .
