Fructose Free Ras El Hanout Spice Blend
Warm, aromatic, and deeply complex, this North African-inspired spice blend brings together turmeric, ginger, Ceylon cinnamon, and a handful of dried herbs into something that smells like a spice market in the best possible way. The beauty of making your own blend is knowing exactly what's in it ā no fillers, no hidden additives, and no mystery sweeteners that can sneak into store-bought versions and cause real problems for anyone managing fructose intake. Every ingredient here is a straightforward, low-fructose pantry staple, so you can season generously without second-guessing the label. Ceylon cinnamon is a thoughtful touch over the more common cassia variety, offering a softer, more nuanced warmth that doesn't overpower the other spices. Optional cloves and rosemary let you customize the depth to your own taste. Stir it together in minutes, jar it up, and you've got a versatile blend ready to go for roasted vegetables, grilled proteins, or soups for up to three months. Once you have a homemade batch on the shelf, it's hard to go back to anything pre-packaged.
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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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