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Our House Blend Ras El Hanout

Meaning "top of the shop," Ras el Hanout is a fantastic addition to your tagine. We like to use our house version of this North African Spice as a rub for lamb and mixed with a bit of honey and salt on slow-and-low-baked spiced nuts. This recipe makes 1/4 cup of the spice blend.
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 2-3 tablespoons flat cinnamon stick shards or 1 cinnamon stick broken, or or up to 1 tablespoon ground cinnamon
  • 1 tablespoon dried rosebud petals or 1.5 teaspoons ground roses
  • 12 green cardamom pods or 1.5 teaspoons ground cardamom
  • 1.5 teaspoon cumin seeds or 1 teaspoon ground cumin
  • 1.5 teaspoons coriander seed or 1 teaspoon ground coriander
  • 1 teaspoon black peppercorns or 1/2 teaspoon black pepper
  • 1 teaspoon dried anise seed or 1/2 teaspoon ground anise seeds
  • 1 teaspoon dried lavender flowers or 1/2 teaspoon ground lavender
  • 1 teaspoon dried fennel seed or 1/2 teaspoon ground fennel seeds
  • 1 teaspoon dried fenugreek or 1/2 teaspoon ground fenugreek
  • 1 teaspoon saffron or 1/2 teaspoon ground saffron
  • 1 tsp white peppercorns or 1/2 teaspoon white pepper [ground cayenne or chili pepper can be used in its place]
  • 2 dried bay leaves or 1/4 teaspoon ground bay leaves
  • 2 tablespoons ground paprika
  • 1 tablespoon ground turmeric [fresh dried turmeric may be used to taste but shelf life may decrease]
  • 1.5 teaspoons ground allspice or allspice berries
  • 1.5 teaspoons ground galangal or, for a twist, use amchoor powder
  • 1.5 teaspoons ground ginger [fresh dried ginger may be used but shelf life may decrease]
  • 1.5 teaspoons ground mace
  • 1.5 teaspoons ground nutmeg or 2 whole nutmegs ground
  • 1.5 teaspoons ground orris root
  • .5 teaspoon ground cloves or 2-6 cloves ground

Instructions

  • Place all whole or non-ground spices in a grinder devoted to spices and pulse until fully ground.
  • Add the remaining ground spices and grind until combined.
  • If desired, pass through a fine sieve.
  • Funnel spice blend into an airtight container.
  • Store for 6 months to a year.

Notes

If you don't have particular ingredients on hand, simply omit them!