RAS EL HANOUT RECIPE | EPICURIOUS
Provided by: EPICURIOUS.COM
Yield: Makes about 3 tablespoons
|1 teaspoon ground cumin|
|1 teaspoon ground ginger|
|1 teaspoon salt|
|¾ teaspoon freshly ground black pepper|
|½ teaspoon ground cinnamon|
|½ teaspoon ground coriander seeds|
|½ teaspoon cayenne|
|½ teaspoon ground allspice|
|¼ teaspoon ground cloves|
- In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
How to make pain D’Epices at home?
Pain d’Epices. Sprinkle in the anise seeds. 3. In the bowl of a standing electric mixer, or by hand, mix together the butter, egg, honey (or honey and jam), and orange zest. 4. Add the water, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.
What are Quatre épices and how are they used?
This quatre épices recipe, or four spices, is used to season everything from soups to grilled chicken in the French kitchen. This traditional version uses white pepper, but black pepper can be used as a substitution.
Where do Pain d’épices come from?
There are as many variations of the recipe for pain d’épices as there are regions in France, but the two most famous are the original from Reims, made with dark rye flour and without the addition of milk and eggs, and a version from Dijon made with wheat flour.
How do you make Hatian Epis?
In a blender add the herbs, onions, peppers, garlic bouillon cubes and vinegar. Puree ingredients and then slowly add the olive oil untill ingredients have an even consistency. Pour the epis into the 32 ounce container and refrigerate until needed. Any authentic Hatian Epis recipe would call for the use of Italian parsley (persil).