Ras El Hanout (#2)

From "The Food of Morocco" by Paula Wolfert

Ingredients

• 2 Tbsp cumin seeds, preferably Moroccan
• 2 T coriander seeds
• 15 cardamon pods
• 1 Tbsp green aniseed
• 2 tsp black peppercorns
• 1 tsp white peppercorns
• 1 two inch Ceylon cinnamon stick or 1 1/2 tsp ground Ceylon cinnamon
• 3 Tbsp ground ginger
• 3/4 tsp ground tumeric
• 1/2 tsp grated nutmeg

Directions

1. Toast the cumin seeds (unnecessary if the are Moroccan), coriander seeds and cardamon pods in a heavy-bottomed skillet over low heat for 5 minutes or until aromatic and beginning to crackleand pop.
2. Grind the toasted spices and peppercorns in a food processor or in a spice mill until pulverized.  Add the cinnamon stick and grind again.  
3. Sift through a fine sieve and discard the debris.
4. Mix with the remaining ground spices, and store in a aclosed jar in a cool, dark place.