RAS EL HANOUT
About ⅔ cup
This Moroccan spice mix typically contains many different elements, including seeds, leaves, flowers, roots, and barks. It is usually added by the pinch or ½ teaspoon to stews of meat and poultry and to couscous dishes.
Toast in a small skillet over medium heat until fragrant, about 5 minutes:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- (2 teaspoons cubeb, long pepper, grains of paradise, or a combination)
- 2 teaspoons allspice berries
- 1 teaspoon mustard seeds
- 1 teaspoon caraway seeds
- 8 green cardamom pods
- 5 whole cloves
- 3 mace blades
- One 2-inch cinnamon stick, preferably canela
Let the spices cool completely. Crack the cardamom pods by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Transfer the seeds and other toasted spices to a mortar or spice grinder along with:
- (1 tablespoon dried rosebuds)
- 2 teaspoons ground turmeric
- 2 teaspoons ground ginger
- 1 teaspoon grated or ground nutmeg
- ½ teaspoon cayenne pepper
Grind to a fine powder.