Ingredients
Method
- Toast the Whole Spices: Place coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom pods, and white peppercorns in a dry skillet over medium-low heat. Toast for 2-3 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Be careful not to burn them, as they will turn bitter quickly.
- Cool Completely: Transfer the toasted spices to a plate or bowl and let them cool completely to room temperature. This prevents steam from forming in your grinder/blender, which can cause clumping and spoilage.
- Grind the Spices: Once cooled, place the whole spices into a clean coffee grinder, spice mill, or high-powered blender. Pulse until you achieve a fine powder. If using rosebuds and mastic gum, add them now and grind together.
- Mix with Ground Spices: Transfer the ground mixture to a small bowl. Stir in the paprika, cinnamon, ginger, turmeric, cayenne, cloves, and nutmeg until evenly combined.
- Store: Transfer the Raz el Hanout to an airtight glass jar or spice container. Label with the date. Store in a cool, dark place for up to 3 months for best flavor, though it remains safe longer if kept dry.
Nutrition
Notes
The secret isn't in the complexity of the twelve-plus spices involved, but in toasting them lightly before grinding. This simple step wakes up the cumin and coriander, creating a warm, nutty depth that raw powder just can’t match. Keep it in an airtight jar away from light for three months.
It transforms simple roasted vegetables or grilled fish into something special without requiring extra prep time. Once you make this, you’ll wonder how you ever lived with plain paprika and cumin alone.