Ras el Hanout
Makes 1/4 cup
1 cinnamon stick, broken into pieces
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon cardamom seeds
1 tablespoon paprika
1 teaspoon freshly ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground turmeric
1. Add the cinnamon, peppercorns, cumin, coriander, and cardamom to a small skillet over medium heat. Cook until the spices smell toasted, about 2 to 3 minutes (or 4 to 5 minutes if using cast iron).
2. Remove from the heat and add to a spice grinder or small blender. Add the paprika, nutmeg, ginger and turmeric. Grind into a fine powder. Store in an air-tight container for up to 3 months.
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