Thursday 23 January 2020

Ras el hanout spice mix, by Sarit Packer and Itamar Srulovich


Spice mix
Spice mix

The award-winning chefs behind the Honey & Co empire, Sarit Packer and Itamar Srulovich, present simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve

Ras el hanout spice mix

Spice mix

There are as many versions of this spice mix as there are spice shops in the Middle East. The literal translation of ras el hanout is 'head of the shop', meaning the best the shop has to offer. It can contain up to 20 different spices and can be bought ready-made, although if you make it freshly yourself, you will taste the difference.


60g cumin seeds

60g coriander seeds

90g fenugreek seeds

3 whole cloves

2 dried Persian limes

30g whole cardamom pods

20g dried rose petals

20g curry leaves

1 tsp cayenne pepper

1 tbsp ground white pepper

1 tbsp ground turmeric

1 tbsp ground cinnamon

1 tbsp amchoor (mango powder)

1 tbsp sweet paprika


Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Place the cumin, coriander, fenugreek, cloves, dried limes and cardamom pods on a baking tray. Roast for 5 minutes, then add the rose petals and curry leaves to the tray and roast for another 3 minutes. Remove from the oven and cool before using a spice grinder to grind them to a powder. Mix with the pre-ground spices and store in a dry, airtight container. It will keep for up to six months, but ideally use within two months for the full effect.

Irish Independent

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