Roast the coriander, cumin, black pepper, allspice, fennel, and cardamom in a dry skillet until toasted.
Place all of the ingredients into a spice grinder and process until well ground.
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/