RAZ EL HANOUT (In North Africa, the “best of the shop”, about ½ cup)
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¼ cup ground cinnamon
2 tablespoons ground turmeric
1 tablespoon freshly ground black pepper
1-½ teaspoons ground nutmeg
1-½ teaspoons ground cardamom, preferably freshly ground
1-½ teaspoons ground cloves
1. Combine all the spices in a small bowl and blend well. To intensify the flavors, lightly toast the amount you need just before using. Store in a tightly sealed container in a cool, dark place for up to 3 weeks. Use as a rub for chicken, lamb or fish.
from Marcus Samuelson, The Soul of a New Cuisine