I think the best way to describe this spice mixture is Moroccan curry. Ras el bannout means “head of the shop,” and there are as many variations on this blend of spices as there are shop owners in Morocco, some using more than the seven spices we use at Oleana. Ras el hannout has many uses, and it works well as a condiment for cooked chickpeas, fried squid, fish, and vegetables. However, I think it really shines with chicken, which takes on the reddish hue of the paprika and the slight sweetness of the ginger, saffron, and cinnamon.
- ¼ cup cumin seeds
- ¾ teaspoon saffron
- 1½ teaspoons ground cinnamon
- 1 tablespoon turmeric
- 1 teaspoon ground ginger
- 1 tablespoon freshly ground black pepper
- ½ cup paprika
1. In a small skillet over medium-low heat, toast the cumin seeds for 2 minutes, until fragrant. Place the seeds in a spice grinder and cool completely. Add the saffron to the spice grinder and grind with the cumin seeds.
2. Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.
Nutritional information is based on 16 servings.