Four Spice Blends: Taco, Ras el Hanout, Fish and Köfte
Over the years I have made 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 often. Whole spices should be lightly toasted in a dry pan and ground before being mixed with the rest. Store the blends in airtight containers away from light.
Taco seasoning
Ingredients
- 4 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1–2 tsp chilli powder
- 1 tsp freshly ground black pepper
- 1 tsp fine salt
Use about 2 tbsp seasoning 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 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 1½ tsp turmeric
- 1 tsp paprika
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp grated nutmeg
- ¼ tsp ground aniseed
- Seeds from 4 green cardamom pods
- Seeds from 1 black cardamom pod
- 1 tsp dried rose petals, optional
- A pinch of cayenne pepper
Use 1–2 tbsp per kilogram of meat or vegetables. Salt the dish separately.
Fish seasoning
Ingredients
- 2 tbsp fine salt
- 2 tbsp paprika
- 1 tbsp mustard seeds, coarsely ground
- 1 tbsp dried dill
- 2 tsp garlic powder
- 1 tsp black pepper
- ½–1 tsp chilli powder
Use about 1 tsp seasoning per 200 g fish. The blend contains salt, so do not salt the fish separately. There is also a more detailed version in the recipe for homemade fish seasoning.
Seasoning for köfte and kebabs
Ingredients
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 tsp turmeric
- ½ tsp cayenne pepper
Use about 1½ tbsp 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.