Ras el Hanout
 
 
Recipe By:
Cuisine: Moroccan
Serves: 8-10 tablespoons
Ingredients
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin
  • 1 tablespoon whole black pepper
  • ½ teaspoon allspice
  • ½ teaspoon fennel seed
  • 12 cardamom, seeds only
  • 2 teaspoons sweet paprika
  • 1 tablespoon salt
  • 1 tablespoon ground ginger
  • 2” piece cinnamon
  • ½ teaspoon mace
  • ½ teaspoon nutmeg
  • ½ teaspoon turmeric
  • ¼ teaspoon cloves
  • ¼ teaspoon cayenne
  • 10 saffron threads
  • ½ teaspoon sugar
  • 2 tablespoons dried rosebuds
  • 1 tablespoon dried lavender
Instructions
  1. Roast the coriander, cumin, black pepper, allspice, fennel, and cardamom in a dry skillet until toasted.
  2. Place all of the ingredients into a spice grinder and process until well ground.
  3. Store in an airtight container for up to 6 months.
Notes
Ras el Hanout means “Top of the Shop”. Nothing is held back from this spice mixture. However, if you don't have everything, don't worry. You can simplify the ingredients, especially leaving out mace, rosebuds, and lavender.
Recipe by The Gardener Cook at https://www.thegardenercook.com/moroccan-preserved-lemon-harissa-and-ras-el-hanout/