Homemade Spice Blends: Curry, Dukkah, Ras el-Hanout

Spices are at the heart of vegetarian cooking and can transform a simple dish into a true festival of flavors. In this article, we will explore three homemade spice blends that you can easily prepare: curry, dukkah, and ras el-hanout. Besides enhancing your dishes, these compositions often have nutritional benefits that complement a vegetarian diet. Making your own blends also ensures control over each ingredient and avoids additives like excess salt. Furthermore, you can adjust the proportions according to your taste preferences.

We will review the history of these spices, their classic composition, and practical tips for preparing them at home. We will also suggest different vegetarian uses, as these blends are particularly appreciated for their ability to enhance tastes and aromas. Whether you are a connoisseur or a beginner cook, these tips will help you elevate your dishes and adopt a healthier and more flavorful cuisine.

Why Make Your Own Spice Blends?

You might be tempted to buy a ready-made spice blend at the supermarket. It is indeed a time-saver, but consider some drawbacks: to extend shelf life, some manufacturers add anti-caking agents, salt, or other additives. When possible, it is better to opt for a more natural approach and control what you put on your plate.

  1. Quality of Ingredients: Spices bought in bulk from a trusted store are often fresher. You can choose higher quality peppers or select organic coriander seeds, for example.

  2. Taste Customization: By making your blend, adjust the strength of the chili, the sweetness of the cumin, or the smoky note of paprika according to your exact preferences. You are free to modify the basic recipe to suit your favorite vegetarian dishes.

  3. Economic Aspect: Buying several spices in bulk may represent a small initial investment. But in the long term, you will save money as you avoid paying the additional cost of a processed product.

  4. Nutritional Contribution: Spices can contain many nutritional properties: antioxidants, minerals, or compounds beneficial for digestion. By personalizing your blend, you can emphasize those most useful to you. For example, adding a hint of turmeric to benefit from its anti-inflammatory properties is very interesting for a varied vegetarian diet.

General Tips Before You Start

  • Fresh and Whole: Prefer whole spices. Roasting them and then grinding enhances their aroma.
  • Patience: Spices sometimes diffuse their aroma better after a few days of rest.
  • Storage: Store your blends in airtight glass jars, away from moisture and heat.
  • Reasonable Quantity: Do not prepare too much blend at once. Freshness influences the aroma and strength of the spices.

Let’s now review our three main blends: curry, dukkah, and ras el-hanout.

1. Homemade Curry

The term “curry” refers to several culinary realities. In many Asian countries, a curry refers to a stewed dish incorporating various spices and aromatics. In the West, however, “curry powder” refers to a spice blend originating from the Indian subcontinent. There are as many variations as there are cooks, with each family having its preparation secrets.

Origins and Global Rise

  • India: Curry, or rather masala, is the basis of many dishes. The spices vary by region: it is a true marker of culinary identity.
  • British Colonization: It was during the colonial period that curry powder was exported, notably to the United Kingdom.
  • International Variations: There are now Thai, Japanese, or Jamaican-style blends, all referred to as “curry,” although the flavor profiles are distinct.

In vegetarian cooking, curry is a valuable ally to enhance simple dishes like lentils, chickpeas, roasted vegetables, or soups. Its blend of warm, sometimes spicy spices adds depth and aroma.

Classic Composition of Mild Curry

Although there is no strictly defined recipe, you generally find:

  • Ground Coriander (whole seeds before grinding)
  • Ground Cumin
  • Turmeric
  • Fenugreek Seeds
  • Chili (Cayenne pepper or chili powder)
  • Dried Ginger
  • Black Pepper
  • Cardamom
  • Cinnamon (optional, depending on the desired sweetness)

Coriander and cumin often form the volumetric base. Turmeric gives its characteristic yellow color. Fenugreek adds a slightly sweet note, much appreciated for its originality. For strength, adjust the chili according to your tolerance: it’s better to start gently and adjust later.

Step-by-Step Preparation

  1. Light Roasting: Dry heat in a pan the whole coriander, cumin, and fenugreek seeds for 1 to 2 minutes. Stir constantly to prevent burning. As soon as a good aroma emerges, remove from heat.
  2. Cooling: Let the seeds cool for a few moments on a plate.
  3. Grinding: Using a spice grinder or mortar, grind them into a homogeneous powder.
  4. Mixing: Add turmeric, ground ginger, chili powder, black pepper, ground cardamom, and optionally a pinch of cinnamon if you like a sweet touch.
  5. Storage: Transfer to a labeled airtight jar, preferably glass.

You can let your homemade curry rest for a few days before using it for the flavors to meld. That said, it is often very good from the start.

Vegetarian Usage Ideas

  • Vegetable Soup: Sprinkle a teaspoon of your curry into a carrot, pumpkin, or red lentil soup.
  • Chickpea Stew: Sauté onions, tomatoes, and curry in oil before adding chickpeas and water or broth.
  • Spicy Mashed Potatoes: Incorporate a touch of curry into mashed potatoes or sweet potatoes.
  • Revisited Coleslaw: Add a hint of curry to your coleslaw dressing for an original twist.

2. Homemade Dukkah

Originating from Egypt, dukkah is a blend of spices and nuts. Its name comes from the verb “to crush,” describing the traditional preparation method with a mortar. Unlike curry powder, dukkah is more often presented in a granular form. It is often used as a dry condiment, sprinkled on bread dipped in olive oil, or as a crunchy topping on salads, roasted vegetables, or even soups.

History and Uses

  • Traditional Egypt: Dukkah is historically enjoyed with bread, oil, and sometimes raw vegetables.
  • Exportation: Thanks to the popularity of Middle Eastern cuisines, it is increasingly found in fine grocery stores worldwide.
  • Vegetarian Mode: It has become a staple for adding crunch and an aromatic side to dishes often based on legumes and grains.

Basic Ingredients

Typical dukkah includes:

  • Hazelnuts or Almonds: They form the solid base, both nutritious and tasty.
  • Sesame Seeds: Provide that toasted taste often found in Mediterranean and Eastern cuisines.
  • Cumin Seeds
  • Coriander Seeds
  • Salt and Pepper
  • Sometimes Pistachios or Sunflower Seeds to vary the pleasures

Preparation Method

  1. Roasting Nuts: Spread the hazelnuts or almonds on a baking sheet and roast them in the oven for a few minutes (about 8 to 10 minutes at 180°C) until lightly golden.
  2. Roasting Spices: Meanwhile, in a pan, dry heat the sesame, cumin, and coriander seeds. Stir regularly to prevent them from blackening.
  3. Cooling: Remove everything from heat and let cool.
  4. Coarse Grinding: With a mortar or a pulse blender (to avoid reducing the mixture to too fine a powder), crush the nuts and spices. You should obtain a grainy consistency.
  5. Seasoning: Then add a bit of salt, black pepper, and perhaps a hint of sweet chili if desired.

Possible Variations in Vegetarian Cooking

  • Salad Topping: Sprinkle your green salad with dukkah for a crunchy and spicy effect, perfect with an olive oil and lemon vinaigrette.
  • On Oven-Roasted Vegetables: Carrots, zucchinis, cauliflowers, or beets love the company of dukkah. Sprinkle some at the end of cooking.
  • Hummus and Pita Bread: Dip your pita bread in hummus lightly drizzled with olive oil, then pass it through the dukkah, it’s a treat.
  • Buddha Bowls: Add a spoonful of dukkah to enhance grains, legumes, and seasonal vegetables.

Dukkah is a very versatile blend that perfectly aligns with the vegetarian philosophy, providing both proteins (via nuts) and varied flavors.

3. Homemade Ras el-Hanout

Ras el-hanout literally means “head of the shop” in Arabic. It is a North African blend, mainly used in the Maghreb. It represents the pinnacle of the spice merchant’s art, who gathers the best spices from his shop. Therefore, you can find between 10 and 30 different spices in some versions. However, there is no need to reach such complexity to achieve a delicious result.

Context and Traditions

  • Morocco, Algeria, and Tunisia: Ras el-hanout is essential for flavoring tagines, couscous, and stews.
  • Complexity: Each spice merchant has their signature formula, sometimes secret, including dried rose petals, cinnamon, and other less common ingredients.
  • Vegetarian Use: In meatless dishes, ras el-hanout brings an aromatic complexity that significantly enriches vegetables, chickpeas, or cereal products like couscous.

Main Spices of a Classic Ras el-Hanout

An easy-to-make homemade version often includes:

  • Cumin
  • Coriander
  • Cinnamon
  • Ginger
  • Sweet Paprika
  • Chili or Cayenne Pepper (depending on the desired spiciness)
  • Turmeric
  • Cardamom
  • Clove
  • Black Pepper
  • Grated Nutmeg (in small quantity)
  • Dried Rose Petals (optional for a subtle floral note)

Preparation Steps

  1. Roasting Seeds: If using whole coriander, cumin, cardamom, or clove seeds, quickly dry heat them in a pan to release their aromas.
  2. Cool and Grind: Then grind these roasted spices with a mortar or spice grinder.
  3. Mixing Powders: Incorporate other already powdered spices (paprika, cinnamon, ginger, turmeric, chili, nutmeg).
  4. Rose Petals: Crumble them gently if you choose to include them.
  5. Storage: Place everything in an airtight jar.

If you want a slightly milder ras el-hanout, reduce the amount of chili and slightly increase the cinnamon or the addition of rose petals.

Some Vegetarian Uses

  • Vegetable Tagines: Eggplants, squash, carrots, or potatoes all pair wonderfully with this blend.
  • Vegetarian Couscous: Add a spoonful of ras el-hanout to your broth or legumes before bringing them to a boil.
  • Revisited Falafels: Mix a bit of ras el-hanout into your falafel preparation for a more pronounced oriental taste.
  • Chickpea and Raisin Stew: Simmer with an onion, a few tomatoes, a touch of ras el-hanout, and some vegetable broth.

Vegetarian Recipe Ideas to Showcase These Spices

Now that you know how to prepare these three blends, it’s time to put them into practice. Here are some 100% vegetarian recipe ideas to get you started.

Red Lentil and Coconut Milk Curry

  1. Ingredients: Red lentils, onion, crushed tomatoes, coconut milk, 1 tablespoon of homemade curry, vegetable oil, salt, pepper.
  2. Steps:
    • Sauté the chopped onion in a bit of oil.
    • Add the curry and let it infuse the pan.
    • Then incorporate the crushed tomatoes and let simmer for 5 minutes.
    • Add the red lentils and cover with coconut milk (add water if necessary).
    • Season with salt and pepper and simmer until the lentils are tender.
  3. Serving: Serve with basmati rice and a few fresh coriander leaves.

Roasted Vegetables with Dukkah

  1. Ingredients: Carrots, red onions, beets, olive oil, homemade dukkah.
  2. Steps:
    • Preheat the oven to 200°C.
    • Cut your vegetables into similar-sized pieces for even cooking.
    • Place them in a dish, drizzle with oil, and sprinkle with a pinch of salt.
    • Bake for 30 to 40 minutes.
    • Halfway through cooking, turn the vegetables and sprinkle a bit of dukkah.
  3. Serving: Serve hot, and add a drizzle of olive oil before enjoying. You can add more dukkah at the table for an even crunchier effect.

Vegetarian Tagine with Ras el-Hanout

  1. Ingredients: Zucchinis, carrots, sweet potatoes, cooked chickpeas, onion, ras el-hanout, olive oil, vegetable broth, salt, pepper.
  2. Steps:
    • Sauté the chopped onion in a bit of olive oil.
    • Add 1 tablespoon of ras el-hanout and let it briefly roast.
    • Add the vegetables cut into large pieces and mix.
    • Incorporate the chickpeas and cover with vegetable broth.
    • Simmer over low heat, covered, until the vegetables are tender.
  3. Serving: Serve with couscous. For extra indulgence, you can add some toasted almond slivers on top.

How to Store and Successfully Maintain Your Spice Blends Long-Term

  • Airtight Containers: Glass jars with screw lids are ideal. Avoid plastic containers that sometimes let air through or retain odors.
  • Label: Indicate the preparation date, especially if you make several different blends.
  • Dry and Cool Places: Place your containers away from direct light and heat (away from the oven).
  • Shelf Life: Generally, a spice blend can be stored for 6 months to a year. Beyond that, it may lose intensity, even if it’s not harmful to consume later.
  • Taste Regularly: Spices evolve over time. Don’t hesitate to add a bit of pepper or cumin if you feel the flavor has dulled.

Tip to Prolong Freshness

Try not to open your jars too often. If possible, scoop out the necessary amount with a clean small spoon and close immediately. Air and moisture are the enemies of aromas.

Conclusion

Preparing your own homemade spice blends is a simple and rewarding gesture for all vegetarian cooking enthusiasts. Not only do you control the quality and freshness of the spices used, but you can also infinitely customize the taste, whether you like delicate or spicier flavors. Curry, dukkah, and ras el-hanout are three emblematic examples that will allow you to vary your dishes and break out of the culinary routine.

In a few steps, you can make a mild curry for your vegetable soups, create a crunchy dukkah to enhance your salads and appetizers, or compose a fragrant ras el-hanout to spice up your vegetarian tagines. All these blends are adjustable: feel free to tweak the spices to suit your palate. It’s also an opportunity to discover lesser-known ingredients, like fenugreek seeds or dried rose petals, which add both aroma and complexity to your preparations.

To get the most out of these blends, favor whole spices, quickly roast them before grinding, and store them in a dry environment away from heat sources. This way, you’ll always have spices ready to elevate your vegetarian recipes. Whether you’re a fan of stews, garnished salads, or spicy soups, calling on these three blends will work wonders and delight your taste buds. Enjoy your meal and happy culinary exploration!