Thermomix – Ras el Hanout




1 T allspice berries

2 T raw sugar

1 T flaked sea salt

2 T sweet paprika

1 T ground turmeric

2 T ground coriander

1 T ground nutmeg

1 T ground ginger

2 T ground cinnamon

1 tsp fennel seeds

7 cardamom pods

1 T black peppercorns

1 1/2 tsp ground cloves




Place all ingredients into the Thermomix and cook 5 mins, varoma, speed1.5.   Allow to cool to at least 60 degrees.   Mill on Speed 10 for 1 min.

This makes approx 125g and will store in an airtight container for a few weeks.



Ras El Hanout loosely translated means premium spices.  Always try to buy your spices from a spice merchant or speciality store – the spices should smell sharp when you open the packet (not ‘dusty’).

The Thermomix is great for dry roasting & milling your own spice mixes. With BBQ season upon us this Ras El Hanout recipe is great for sprinkling on top of dips, or rubbing into lamb cutlets before you BBQ them.


If you cannot view the image of Ras El Hanout, please click here.


If you would like any of your regular recipes converted to a Thermomix recipe – please contact:
For more Thermomix recipes you can also check out their FB pages:
NZ: Kathryn  ThermoMinxes
Australia:  Chantal  ThermoDelights 

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