This is a blend of toasted dried herbs and spices, Ras El Hanout originates from North Africa and truly has no set recipe. It varies just as so many recipes through out the world and has many uses other than the application as a Rub. I use this in many dishes including some deserts. Here is my blend, simple to put together, complex in flavor.
EQUAL MEASURES:
Cayenne Powder
Black Pepper
All Spice
Spearmint
Cloves
Cumin Seeds
Ginger
Chili Powder
Cinnamon
Coriander
Mace
Cardamom
One could use either powder or whole seeds and pods for this, either you choose it is good to lightly toast all herbs and spices then run them through a spice mill or mortar and pestle, place all ingredients into a large bowl, mix well, store in an air tight container. I will make large quantities and store in my freezer for future use Note there is no salt added to this blend or any blends that I post, I personally do not add salt for one simple reason, control. Many applications do not require salt.
The Labor Day weekend is upon us, I wish you all a very Safe & Happy Holiday Weekend in what ever your plans may be. Next week I will give up the recipe for my Duck & Boar Salumi.
Until then "Think Good Thoughts & Smile"!
No comments:
Post a Comment