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Ras El Hanout (Moroccan)

moroccan, spice

2 tablespoon black peppercorns; crushed
1 tablespoon ground cardamon
1 tablespoon ground mace
1 tablespoon ground ginger
1 teaspoon hot red chile powder such as cayenn; e
1 teaspoon fennel seeds; crushed
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon crushed malagueta pepper
2 teaspoon dried ground galangal (or ginger)
4 cloves; crushed
1 tablespoon turmeric
2 tablespoon crushed dried lavender
2 tablespoon crushed dried rosebuds

Place all the ingredients in a spice mill and process to a fine powder. Store in an airtight container. Use to spice up stews, rice and couscous. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180

Yield: 3 /4 cup

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