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Ras El Hanout

This recipe for spicy ras el hanout, from the "The Martha Stewart Living Cookbook," is a delicous accompaniment to lamb tagine with prunes.

  • Yield: Make 1/4 cup
Ras El Hanout

Source: The Martha Stewart Show, September Fall 2007


  • 1 teaspoon whole or ground allspice
  • 1 teaspoon whole cardamom seeds
  • 1 stick cinnamon
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground mace
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon whole cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon whole black peppercorns
  • 1 piece (1 inch) galanga, optional
  • 1 long pepper, optional
  • 1 teaspoon grains of paradise, optional


  1. Place allspice, cardamom seeds, cinnamon, and coriander and cumin seeds in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes.

  2. Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.

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