Ras El Hanout North African / Moroccan Spice Blend

Yield: Apx 1 Cup

Ingredients:

18-20 Whole Green Cardamom Pods 12 Whole Cloves 4 Bay Leaves 1 6inch Ceylon Cinnamon Stick 1 Whole Nutmeg 2 Tbs Coriander Seed 2 Tbs Mace Blades 1 Tbs Allspice Berries 1 Tbs Cumin Seed 2 tsp Black Peppercorns 1 tsp Fenugreek Seed 1 tsp Anise Seed 2 Tbs Dried Ginger Powder 1 Tbs Sweet Paprika 1 Tbs Turmeric Powder 1 tsp Red Chile Powder

Preparation:

1) Place a medium skillet over low heat - Add all of the whole spices to the skillet and dry roast (stirring constantly) for 2 minutes or until very fragrant - Transfer to a plate or baking sheet and allow to cool to room temperature 2) Once cool, transfer the roasted spices to the work bowl of a blender, small food processor, or spice grinder and grind into a fine powder (slightly coarse is fine) 3) Transfer the ground spices to a large bowl and add the remaining ingredients (ginger powder, paprika, turmeric, and chile powder) - Whisk together until thoroughly combined 4) Transfer to an airtight container and use immediately or store in a cool, dry, dark place for up to 6 months

Just like any spice blend or recipe, every region, manufacturer, household, and cook has their own blend containing up to 50 or more individual ingredients based on their own preferences, what they have available, and regional ingredients - in other words, there is no definitive blend of spices that makes up Ras el Hanout so you have the opportunity to alter this recipe to your own liking; you can add / subtract ingredients or alter the amounts of the individual ingredients to make it your own. Use this blend to make Mrouzia or other Tagines, B'stillas (savory pies), or other traditional Moroccan / North African dishes. Add it to soups, stews, and marinades, or use it as a rub for meats, fish, and roasted vegetables. Add a bit to burgers or kebabs to add a wonderfully pungent, warm, and earthy 'exotic' flavor to your meal! Taz Doolittle www.TazCooks.com