Red Meat Allergy Friendly Ras El Hanout Spice Blend
Warm, aromatic, and deeply layered, this North African-inspired spice blend brings serious depth to everything from roasted vegetables to chicken and lamb. Turmeric and ginger lay down an earthy, slightly peppery base, while Ceylon cinnamon adds a gentle sweetness that sets this blend apart from harsher, more generic versions. Dried thyme and oregano weave in a herbal brightness, and the optional cloves and rosemary let you dial up the complexity to your own taste. For anyone navigating a red meat allergy, a homemade spice blend like this is a quiet but powerful tool — store-bought blends and pre-seasoned proteins can carry hidden cross-contact risks that are genuinely hard to track. Mixing it yourself means you know exactly what's in the jar, and you can season poultry, seafood, legumes, or roasted vegetables with total confidence. It comes together in minutes, keeps for up to three months, and makes weeknight cooking feel a little more adventurous.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 2 tsp ground turmeric
- 2 tsp ground ginger
- 1 ½ tsp ground ceylon cinnamon
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cloves (optional)
- ½ 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!