Ras El Hanout #1 (Faux)
From "The Food of Morocco" by Paula Wolfert
Ingredients:
- 1 Tbsp each
- cumin seeds (preferably Moroccan)
- coriander seeds
- black peppercorn
- dried rosebuds
- 1 tsp each
- ground tumeric
- ground nutmeg
- ground ginger
- 10 green cardamon seeds
- 10 cubeb peppercorns
- 2 cloves
- 2 mace blades
- 2 Ceylon cinnamon stickes
- a pinch of grated nutmeg
Directions
- Toast the coriander seeds and cardamon seeds in a heavy-bottomed skillet over low heat for 5 minutes or until aromatic and beginning to crackleand pop.
- Grind all the spices together in a spice mill. Soft through a fine sieve and store in a closed jar in a cool dark place.