Mother Earth Living

Cooking with Turmeric: Ras Al Hanout Recipe

By Cornelia Carlson, Ph.D
July/August 2000
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Swirl a little of this Moroccan spice blend into scrambled eggs, hummus, tabouli, steamed couscous, or rice. Or dash a little over steamed or stir-fried vegetables, or baked winter squash or yams. You can vary quantities of individual spices (and degree of cayenne heat) to suit your taste. MAKES 1/2 CUP

• 1/4 cup turmeric
• 2 1/2 tablespoons ground coriander
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon mild to hot cayenne
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• A pinch of ground cloves

1. Mix and pack in an airtight jar, then store in the refrigerator for up to 2 months.


Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She writes frequently for Herbs for Health and is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Arizona.

If you would like to obtain a reference list for this article, please e-mail herbsforhealth@hcpress.com 








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