Ras el Hanout Rub (Morocco)

Name: Ras el Hanout Rub (Morocco)
Cuisine: Kenya
Ingredients: 2 tbsp Cumin seeds; 2 tbsp Coriander seeds; 1 tbsp Ginger powder; 1 tbsp Turmeric; 1 tsp Cinnamon; 1 tsp Cardamom; 1 tsp Cloves; 1/2 tsp Nutmeg; 1 tsp Black pepper; 1 tbsp Paprika; 1/2 tsp Allspice

A recipe from Kenya.

🇰🇪 KenyavegandairyFreeglutenFreenutFreesoyFreeeggFreelowSugar

Nutrition (per serving)

150Calories

5 gProtein

2 gSugar

50 mgSalt

Ingredients

2 tbsp Cumin seeds
2 tbsp Coriander seeds
1 tbsp Ginger powder
1 tbsp Turmeric
1 tsp Cinnamon
1 tsp Cardamom
1 tsp Cloves
1/2 tsp Nutmeg
1 tsp Black pepper
1 tbsp Paprika
1/2 tsp Allspice

Method

Toast whole seeds (cumin, coriander, cardamom, cloves) in dry pan over medium heat for 2-3 minutes until fragrant—stir constantly to avoid burning.
Cool toasted spices completely (5 minutes).
Grind toasted seeds with all other powders in spice grinder or mortar until fine and uniform.
Store in airtight jar away from light—lasts 6 months.
Rub on meats before tagine or grilling; 1-2 tbsp per kg.