Ras El Hanout

Ingredients

This North African spice blend has variations in Morocco, Tunisia and Algeria. The literal translation of this blend is "head of the shop" or colloquially, top shelf spices. The blend is developed over generations and no one recipe is necessarily the same. To really have this blend sing, get your hands on the best quality spices you can. It will produce enough for you store for a while and add to your Moroccan dishes for a truly authentic taste.

2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground coriander seeds
1 tsp ground nutmeg
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp ground white pepper
1/2 tsp ground cayenne pepper
1/2 tsp ground anise seed
1/2 tsp dried, edible rose petals (coarsely ground)
1/4 tsp ground cloves

Note:
If you can only get whole spices, ensure you grind them until the fine.

Method

Combine all of the spices and whisk together.

Once well combined, transfer to an airtight jar and store in a dry, cool place for up to six months.

Use with meat, poultry, fish and vegetable dishes. It works great as a spice rub or an addition to stews to really lift the flavour profile.