- 40g ginger powder
- 30g turmeric powder
- 25g ground black peppercorns
- 15g ground toasted coriander seeds
- 12g ground toasted grains of paradise
- 5.5g ground cinnamon stick
- 5.5g ground toasted star anise
- 5.4g dried chilli, ground
- 5g dried ground rosebuds
- 4g all spice, ground
- 3.6g ground toasted cubeb pepper
- 2g ground clove
- 2g ground nutmeg
ras el hanout
Ingredients
Method
dry blend all ingredients together
vacuum seal until needed
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
