North African Spice Blend (Ras el Hanout)

North African Spice Blend (Ras el Hanout) by Kurma

Kurma Vegetarian & Vegan Indian & International Recipes. Delicious vegetarian dishes by Kurma fomrer chiief of Melbourne's Gopal's, Cookbook Author, and TV Cooking Class Personality View Kurma's Site
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Preparation and cooking time: 15 minutes in a pan or 30 minutes in the oven
Makes: about ¾ cup

• 1 tablespoon cumin seeds
• 1 tablespoon allspice berries
• 2 teaspoons green cardamom pods
• 1 tablespoon coriander seeds
• 2 tablespoons black peppercorns Two
• 10cm (4-inch) cinnamon sticks
• 2 teaspoons whole cloves
• 1 tablespoon ground ginger
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly grated nutmeg
• 4 tablespoons crumbled dried rose petals (optional)

Lightly toast and grind the first seven ingredients.

Combine with the remaining four ingredients

Homemade Spice Blends (Masalas)
Ayurveda, India’s yoga science of healthy lifestyle, explains the preventative and curative properties of hundreds of herbs and spices. Used correctly, spices not only add a myriad wonderful flavours, but can also promote well-being and good health by allowing food to be digested more easily.
For instance, turmeric is a blood purifier, black pepper and chilies are digestive stimulants, and ginger is a respiratory tonic. Toasted cumin, fennel and mustard seeds help make foods lighter on the stomach, cinnamon aids in the absorption of nutrients, and fragrant cardamom added to hot milk helps neutralise its mucus-forming properties.As well as using spices individually, they can be combined in what is known as a masala.

A masala is a term referring to any number of spice, herb, or seasoning combinations, containing anything from two to twenty ingredients. Its contents, proportions and applications are limitless. For instance, garam masala is an aromatic blend of “warm” spices (garam means warm), and, unless otherwise specified, is added towards the end of cooking.

Some spices are used “raw” and others toasted. Spices can be successfully toasted in a heavy pan over low heat for 15 minutes, and stirred every 5 minutes, or toasted on a cookie sheet or baking tray in a pre-heated 90°C/195°F oven for about 30 minutes. Homemade spice blends can be ground to a powder in a spice mill or a coffee grinder, finely sieved, then stored well sealed away from light or heat. They’re great to have in the kitchen and can add fascinating depth to your cooking.

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