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Ras el hanout (moroccan)

Yield: 3 /4 cup

Ingredients:

• 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

Instructions:

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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