Shellfish 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 incredible the moment you open the jar. Store-bought spice mixes can be a genuine headache ā labels are vague, facilities are shared, and you never quite know what's been processed alongside your seasoning. Making your own from scratch means you control every single ingredient, which is a quiet relief when you're cooking for anyone with food sensitivities. Optional cloves and rosemary let you nudge the flavor profile toward something a little more floral or piney depending on your mood. Once it's blended and sealed in an airtight jar, it keeps for up to three months and is ready to go whenever you need a shortcut to bold, layered flavor. Rub it on chicken, stir it into a braise, or bloom it in olive oil ā this blend earns its place on the spice shelf fast.
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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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