Sweet Ras El Hanout
Disclaimer: I know I claim to love a lot of foods and cuisines, but I am telling truth. It is the life I have come to embrace as a food enthusiast. Its a tough life, because it means you have the most peculiar and super specific cravings sometimes. That said, I love Moroccan food. I will let you know a little later about my sentimental connection to Moroccan food, but today, I will be sharing one of my favorite Moroccan spices: Ras El Hanout.
Ras El Hanout is a Moroccan spice that is pretty similar to Garam Masala. It is a customizable mixture of spices, that is typically used in savory dishes… well, since I am not typical, I decided to come up with a mixture that is more suited for sweets and deserts. I will be sharing a carrot cake recipe with Ras El Hanout tomorrow, but I don’t want you to just pick up any ready made Ras El Hanout because that would lead to a funny tasting cake. This mixture of spices will give you the perfect combination of spices that will be add a depth of flavor to your deserts, without making it taste like curry.
This recipe can be tweaked to your taste, you can omit certain spices if you do not like them, or they are not available to you. I would be cautious about changing the portions and adding new spices however. For instance, if I would advice against substituting green cardamon for black cardamon, since black cardamon is more savory than sweet. Also, adding more cloves could mean the spice mixture could be more medicinal… so I’ll say be cautiously creative… but then again, you are in charge of your own destiny, and I am just a random experienced kitchen maestro on the internet… JK!…. (but am I joking… hmmm).
- 3 parts Ginger powder
- 2 parts Green cardamon pods
- 2 parts Cinnamon
- 2 parts Nutmeg
- 2 parts Allspice berries (whole all spice)
- 1 part Cloves
- Toast the whole spices (except the ginger powder obviously) over low to medium heat until it is fragrant.
- Allow the spices to cool , and then grind them in a spice grinder until it is fine.
- Mix the ginger powder with the other spices, and sift.
- Store the spices in a clean dry airtight container until you are ready to use.