Emulsifier Free Ras El Hanout
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way. This North African blend layers warm, earthy, and subtly floral notes — cumin, coriander, cinnamon, turmeric, cardamom, and a whisper of rose petals — into something genuinely complex and aromatic. Store-bought spice mixes can be a minefield for anyone avoiding emulsifiers, since anti-caking agents and flow additives often sneak into commercial blends without much fanfare on the label. Here, every single ingredient is a pure, single-origin ground spice, so you know exactly what you're working with. The process couldn't be simpler: whisk everything together, stir in the optional rose petals for a delicate floral lift, and seal it up in a jar. It keeps for up to three months, which means you'll have a fragrant, ready-to-go blend for tagines, roasted vegetables, marinades, or anything else that needs a little depth. Once you've made it yourself, going back to the packaged version is hard to justify.
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Learn more →Ingredients
8 servings
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- ½ tsp ground cardamom
- ½ tsp ground black pepper
- ½ tsp ground allspice
- ¼ tsp cayenne pepper
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground dried rose petals (optional)
Instructions
- 1
Combine the cumin, coriander, cinnamon, ginger, turmeric, paprika, cardamom, black pepper, allspice, cayenne, nutmeg, and cloves in a small bowl and whisk until evenly blended.
- 2
Stir in the ground rose petals, if using, until fully incorporated.
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