Results 1 to 6 of 6

Thread: Ras el Hanout (Moroccan Seasoning)

  1. #1
    sf Guest

    Default Ras el Hanout (Moroccan Seasoning)


    This is a new one to me... does anyone here make it? Not sure
    if/where I could buy it even if I wanted to! Aren't galangal and
    gingerroot fresh? I'm unclear on concept and can't imagine
    pulverizing them in a blender. Ginger is fibrous, I imaging galangal
    is not quite, but getting to the texture of fresh ginger. How do you
    store this without mold setting in?

    `````````````````````````````

    Ras el Hanout (Moroccan Seasoning)
    From Couscous and Other Good Foods from Morocco, by Paula Wolfert
    www.ochef.com/587.htm

    Ingredients:

    4 whole nutmegs
    10 rosebuds (dried)
    12 cinnamon sticks
    12 blades of mace
    1 tsp aniseed
    8 pieces of turmeric
    2 small pieces orrisroot
    2 dried cayenne peppers
    1/2 tsp lavender
    1 Tbsp white peppercorns
    2 pieces galingale
    2 Tbsp whole gingerroot
    6 cloves
    24 allspice berries
    20 white or green cardamom pods
    4 wild (black) cardamom pods

    Instructions:

    Grind all the ingredients in a blender until you obtain a fine mix,
    and pass it through a strainer.

    --
    Forget the health food. I need all the preservatives I can get.

  2. #2
    Arri London Guest

    Default Re: Ras el Hanout (Moroccan Seasoning)



    sf wrote:
    >
    > This is a new one to me... does anyone here make it? Not sure
    > if/where I could buy it even if I wanted to! Aren't galangal and
    > gingerroot fresh? I'm unclear on concept and can't imagine
    > pulverizing them in a blender. Ginger is fibrous, I imaging galangal
    > is not quite, but getting to the texture of fresh ginger. How do you
    > store this without mold setting in?



    Fresh young ginger (galangal and turmeric) aren't fibrous. Easy to crush
    or grate. They should be juicy, not fibrous. But difficult to find
    unless there is a population that demands them.

    It should freeze fine. Never made any. Just bought it at the Middle
    Eastern shops, of which there aren't many locally

    >
    > `````````````````````````````
    >
    > Ras el Hanout (Moroccan Seasoning)
    > From Couscous and Other Good Foods from Morocco, by Paula Wolfert
    > www.ochef.com/587.htm
    >
    > Ingredients:
    >
    > 4 whole nutmegs
    > 10 rosebuds (dried)
    > 12 cinnamon sticks
    > 12 blades of mace
    > 1 tsp aniseed
    > 8 pieces of turmeric
    > 2 small pieces orrisroot
    > 2 dried cayenne peppers
    > 1/2 tsp lavender
    > 1 Tbsp white peppercorns
    > 2 pieces galingale
    > 2 Tbsp whole gingerroot
    > 6 cloves
    > 24 allspice berries
    > 20 white or green cardamom pods
    > 4 wild (black) cardamom pods
    >
    > Instructions:
    >
    > Grind all the ingredients in a blender until you obtain a fine mix,
    > and pass it through a strainer.
    >
    > --
    > Forget the health food. I need all the preservatives I can get.


  3. #3
    gloria.p Guest

    Default Re: Ras el Hanout (Moroccan Seasoning)

    sf wrote:
    > This is a new one to me... does anyone here make it? Not sure
    > if/where I could buy it even if I wanted to! Aren't galangal and
    > gingerroot fresh? I'm unclear on concept and can't imagine
    > pulverizing them in a blender. Ginger is fibrous, I imaging galangal
    > is not quite, but getting to the texture of fresh ginger. How do you
    > store this without mold setting in?
    >
    > `````````````````````````````
    >
    > Ras el Hanout (Moroccan Seasoning)
    > From Couscous and Other Good Foods from Morocco, by Paula Wolfert
    > www.ochef.com/587.htm




    I have that Wolfert book and I am not terribly impressed.
    The about.com Moroccan recipe website works better for me,
    plus a couple of the cookbooks I brought back

    try:

    http://www.zamourispices.com/

    for Ras elHanout and other spices and equipment.

    gloria p

  4. #4
    Tracy Guest

    Default Re: Ras el Hanout (Moroccan Seasoning)

    Arri London wrote:
    >
    > sf wrote:
    >> This is a new one to me... does anyone here make it? Not sure
    >> if/where I could buy it even if I wanted to! Aren't galangal and
    >> gingerroot fresh? I'm unclear on concept and can't imagine
    >> pulverizing them in a blender. Ginger is fibrous, I imaging galangal
    >> is not quite, but getting to the texture of fresh ginger. How do you
    >> store this without mold setting in?

    >
    >
    > Fresh young ginger (galangal and turmeric) aren't fibrous. Easy to crush
    > or grate. They should be juicy, not fibrous. But difficult to find
    > unless there is a population that demands them.
    >
    > It should freeze fine. Never made any. Just bought it at the Middle
    > Eastern shops, of which there aren't many locally
    >
    >> `````````````````````````````
    >>
    >> Ras el Hanout (Moroccan Seasoning)
    >> From Couscous and Other Good Foods from Morocco, by Paula Wolfert
    >> www.ochef.com/587.htm
    >>
    >> Ingredients:
    >>
    >> 4 whole nutmegs
    >> 10 rosebuds (dried)
    >> 12 cinnamon sticks
    >> 12 blades of mace
    >> 1 tsp aniseed
    >> 8 pieces of turmeric
    >> 2 small pieces orrisroot
    >> 2 dried cayenne peppers
    >> 1/2 tsp lavender
    >> 1 Tbsp white peppercorns
    >> 2 pieces galingale
    >> 2 Tbsp whole gingerroot
    >> 6 cloves
    >> 24 allspice berries
    >> 20 white or green cardamom pods
    >> 4 wild (black) cardamom pods
    >>
    >> Instructions:
    >>
    >> Grind all the ingredients in a blender until you obtain a fine mix,
    >> and pass it through a strainer.
    >>
    >> --
    >> Forget the health food. I need all the preservatives I can get.


    Years ago, my mother in law gave me a bag of whole spice, which I was
    instructed to grind together. I tried to separate out the individual
    spices. I wrote them down, somewhere. I can't find my notes at the
    moment. I do remember blade mace, cinnamon, cardamom pod, nutmeg, and
    nigella seeds. I will see if I can find my original notes. My
    understanding is that ras al hanout is very variable, depending upon the
    chef.

    Tracy

  5. #5
    Lynn from Fargo Guest

    Default Re: Ras el Hanout (Moroccan Seasoning)

    On Mar 23, 4:54*pm, sf <s...@geemail.com> wrote:
    > This is a new one to me... does anyone here make it? *Not sure
    > if/where I could buy it even if I wanted to! *Aren't galangal and
    > gingerroot fresh? *I'm unclear on concept and can't imagine
    > pulverizing them in a blender. *Ginger is fibrous, I imaging galangal
    > is not quite, but getting to the texture of fresh ginger. *How do you
    > store this without mold setting in?
    >
    > `````````````````````````````
    >
    > Ras el Hanout (Moroccan Seasoning)
    > From Couscous and Other Good Foods from Morocco, by Paula Wolfertwww.ochef.com/587.htm
    >
    > Ingredients:
    >
    > 4 whole nutmegs
    > 10 rosebuds (dried)
    > 12 cinnamon sticks
    > 12 blades of mace
    > 1 tsp aniseed
    > 8 pieces of turmeric
    > 2 small pieces orrisroot
    > 2 dried cayenne peppers
    > 1/2 tsp lavender
    > 1 Tbsp white peppercorns
    > 2 pieces galingale
    > 2 Tbsp whole gingerroot
    > 6 cloves
    > 24 allspice berries
    > 20 white or green cardamom pods
    > 4 wild (black) cardamom pods
    >
    > Instructions:
    >
    > Grind all the ingredients in a blender until you obtain a fine mix,
    > and pass it through a strainer.
    >
    > --
    > Forget the health food. I need all the preservatives I can get.


    On Mar 23, 4:54 pm, sf <s...@geemail.com> wrote:
    > This is a new one to me... does anyone here make it? Not sure
    > if/where I could buy it even if I wanted to! Aren't galangal and
    > gingerroot fresh? I'm unclear on concept and can't imagine
    > pulverizing them in a blender. Ginger is fibrous, I imaging galangal
    > is not quite, but getting to the texture of fresh ginger. How do you
    > store this without mold setting in?
    >
    > `````````````````````````````
    >
    > Ras el Hanout (Moroccan Seasoning)
    > From Couscous and Other Good Foods from Morocco, by Paula Wolfertwww.ochef.com/587.htm
    >
    > Ingredients:
    >
    > 4 whole nutmegs
    > 10 rosebuds (dried)
    > 12 cinnamon sticks
    > 12 blades of mace
    > 1 tsp aniseed
    > 8 pieces of turmeric
    > 2 small pieces orrisroot
    > 2 dried cayenne peppers
    > 1/2 tsp lavender
    > 1 Tbsp white peppercorns
    > 2 pieces galingale
    > 2 Tbsp whole gingerroot
    > 6 cloves
    > 24 allspice berries
    > 20 white or green cardamom pods
    > 4 wild (black) cardamom pods
    >
    > Instructions:
    >
    > Grind all the ingredients in a blender until you obtain a fine mix,
    > and pass it through a strainer.
    >
    > --
    > Forget the health food. I need all the preservatives I can get.


    My Moroccan cookbook (Moroccan Modern by Hassan M'Souli - published
    by Interlink Publishing Group Inc.) says Ras el Hanout is a spice
    mixture that may have more than 20 or 30 ingredients and translates as
    "Head of the Shop" meaning the "best in the shop" and that recipes are
    closely guarded from shop to shop (and presumably cook to cook) but
    M'Souli includes "a simple recipe in this book . . . "

    Ras el Hanout

    1 1/2 tsps black peppercorns
    1 tsp ground ginger
    1 tsp cumin seeds
    1 tsp coriander seeds
    1 tsp ground cinnamon
    1/4 tsp ground nutmeg 1/4 tsp cardamom seeds
    1/4 tsp hot paprika
    4 whole cloves
    1/4 tsp ground turmeric
    1/4 tsp sea salt
    1/4 tsp ground allspice

    Grind all ingredients with a mortar and pestle. Use as directed in
    recipes.

    Note: I bought this book for the gorgeous photographs. I also have
    another book from the same publisher called "Cardamom and Lime" - I
    bought that one for the title!!!

    Lynn in Fargo
    (sorry to be away so long)

  6. #6
    sf Guest

    Default Re: Ras el Hanout (Moroccan Seasoning)

    On Tue, 23 Mar 2010 21:17:34 -0700 (PDT), Lynn from Fargo
    <[email protected]> wrote:

    > My Moroccan cookbook (Moroccan Modern by Hassan M'Souli - published
    > by Interlink Publishing Group Inc.) says Ras el Hanout is a spice
    > mixture that may have more than 20 or 30 ingredients and translates as
    > "Head of the Shop" meaning the "best in the shop" and that recipes are
    > closely guarded from shop to shop (and presumably cook to cook) but
    > M'Souli includes "a simple recipe in this book . . . "
    >
    > Ras el Hanout
    >
    > 1 1/2 tsps black peppercorns
    > 1 tsp ground ginger
    > 1 tsp cumin seeds
    > 1 tsp coriander seeds
    > 1 tsp ground cinnamon
    > 1/4 tsp ground nutmeg
    > 1/4 tsp cardamom seeds
    > 1/4 tsp hot paprika
    > 4 whole cloves
    > 1/4 tsp ground turmeric
    > 1/4 tsp sea salt
    > 1/4 tsp ground allspice
    >
    > Grind all ingredients with a mortar and pestle. Use as directed in
    > recipes.


    That's much more do-able AFAIC.
    >
    > Note: I bought this book for the gorgeous photographs.


    <Looking around and whispering softly> You're not alone.

    > I also have
    > another book from the same publisher called "Cardamom and Lime" - I
    > bought that one for the title!!!


    HEH! Sounds like you bought it over the internet and couldn't
    preview. Hope it was a "steal"!
    >
    > Lynn in Fargo
    > (sorry to be away so long)


    You weren't long. Thanks, Lynn!

    --
    Forget the health food. I need all the preservatives I can get.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32