Four Spice Blends: Taco, Ras el Hanout, Fish and Köfte
Over the years I have made a great many spice blends. Some were Christmas presents, others were made for particular dishes, and several were inspired by blends that friends brought home from their travels.
Here are four blends I use regularly. Whole spices should be lightly toasted in a dry pan and ground before being mixed with the remaining ingredients. Store the blends in airtight containers away from light.
Taco seasoning
Ingredients
- 4 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1–2 teaspoons chilli powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fine salt
Use about 2 tablespoons of the blend and 100 ml water for 400–500 g minced meat, chicken or beans. Let the liquid reduce. Add lime and fresh coriander to the food, not to the spice jar.
Ras el hanout
There is no single fixed recipe for ras el hanout. In Morocco, spice merchants and families have their own blends. This one works well with lamb, chicken, couscous and stews.
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 1½ teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground anise
- Seeds from 4 green cardamom pods
- Seeds from 1 black cardamom pod
- 1 teaspoon dried rose petals, optional
- A pinch of cayenne pepper
Use 1–2 tablespoons per kilogram of meat or vegetables. Salt the dish separately.
Fish seasoning
Ingredients
- 2 tablespoons fine salt
- 2 tablespoons paprika
- 1 tablespoon mustard seeds, coarsely ground
- 1 tablespoon dried dill
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- ½–1 teaspoon chilli powder
Use about 1 teaspoon of seasoning per 200 g fish. The blend contains salt, so do not salt the fish separately. There is also a more detailed version in my separate fish-seasoning recipe.
Seasoning for köfte and kebabs
Ingredients
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Use about 1½ tablespoons of the blend for 500 g minced meat. Add salt separately, together with grated onion and any fresh herbs.
Storage
Ground spices gradually lose their aroma and flavour. Make moderate quantities and use them within six months. Shake or stir the jar before use, as the heaviest spices settle at the bottom.