Eggless Ras El Hanout Spice Blend
Warm, aromatic, and endlessly versatile, this North African-inspired spice blend brings serious depth to everything from roasted vegetables to braised meats. The combination of turmeric, ginger, and Ceylon cinnamon creates a fragrant backbone, while thyme, oregano, garlic powder, and onion powder round it out with savory, herbaceous notes. Optional cloves and rosemary let you nudge the blend toward sweeter or more resinous territory depending on what you're cooking. Store-bought spice blends can be a minefield of mystery fillers and anti-caking agents, but making your own means you know exactly what's going in the jar. It comes together in minutes with pantry staples, and a single batch keeps for up to three months in an airtight jar away from heat and light. Sprinkle it over chicken thighs before roasting, stir it into a chickpea stew, or rub it onto lamb ā the possibilities are genuinely exciting.
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Learn more āIngredients
12 servings
- 2 tsp ground turmeric
- 2 tsp ground ginger
- 1 Ā½ tsp ground ceylon cinnamon
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- Ā½ tsp ground cloves (optional)
- Ā½ tsp dried rosemary, finely crumbled (optional)
Instructions
- 1
Combine the turmeric, ginger, Ceylon cinnamon, thyme, oregano, garlic powder, and onion powder in a small bowl and stir until evenly blended.
- 2
Stir in the rosemary, if using, until fully incorporated.
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