Feed Me That! : Ras El Hanout (Moroccan)

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Title: Ras El Hanout (Moroccan)
Categories: Spice Moroccan
Yield: 3 /4 cup

2 tb Black peppercorns; crushed

1 tb Ground cardamon

1 tb Ground mace

1 tb Ground ginger

1 ts Hot red chile powder such as cayenne

1 ts Fennel seeds; crushed

1 ts Ground nutmeg

1 ts Ground allspice

1 ts Ground cinnamon

1 ts Crushed malagueta pepper

2 ts Dried ground galangal (or ginger)

4 Cloves; crushed

1 tb Turmeric

2 tb Crushed dried lavender

2 tb 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

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2	tb	Black peppercorns; crushed
1	tb	Ground cardamon
1	tb	Ground mace
1	tb	Ground ginger
1	ts	Hot red chile powder such as cayenne
1	ts	Fennel seeds; crushed
1	ts	Ground nutmeg
1	ts	Ground allspice
1	ts	Ground cinnamon
1	ts	Crushed malagueta pepper
2	ts	Dried ground galangal (or ginger)
4		Cloves; crushed
1	tb	Turmeric
2	tb	Crushed dried lavender
2	tb	Crushed dried rosebuds