Moroccan Spice Bland or Ras el Hanout is not a spicy hot blend, but it gives pungent, warm flavor from the coriander, allspice and cayenne. The cinnamon, cloves, and nutmeg add sweet accents as well. It is useful as a rub, in marinades and in many Moroccan dishes, such as tagines. By having the blend on hand, you save time and effort adding the individual spices you need for these dishes.
I’m using it this week in a riced cauliflower dish for my THV11 segment on Thanksgiving Sides with a Twist. I’ll be sharing that with you soon. It’s one I slightly adapted from Family Circle.
As I always remind you, don’t hold on to your spices for ages and ages. You just lose the benefit of their blooming as the quality deteriorates. Since this blend only makes a small amount, it will get you through the cauliflower dish with enough leftover for some chicken rub — coming soon:)
Ingredients
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 3/4 teaspoon cracked black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
- Whisk together all ingredients in a small bowl until combined well. Makes 2 Tablespoons.
