Hazelnut Free Ras El Hanout Spice Blend
Warm, aromatic, and deeply complex, this North African spice blend layers earthy turmeric and ginger with the gentle sweetness of Ceylon cinnamon and the herbal lift of thyme and oregano. Garlic and onion powder round everything out into a blend that smells like a spice market and tastes like it belongs on everything from roasted lamb to roasted vegetables. Store-bought versions of this blend can be a real gamble ā many are processed on shared lines alongside tree nuts, making them a no-go for anyone avoiding hazelnuts. Making it yourself takes about five minutes and gives you total control over every ingredient in the jar. The optional cloves and rosemary are worth adding if you want a slightly deeper, more resinous finish. Stored in an airtight jar away from heat and light, this blend stays fresh and potent for up to three months, so one quick batch keeps your cooking elevated for a long time to come.
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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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