Ras el Hanout

Ingredients

• 10 g coriander seeds
• 8 g cumin seeds
• 6 g fennel seeds
• 5 g fenugreek seeds
• 4 g black peppercorns, Tellicherry
• 4 g clove buds
• 3 g cinnamon stick, Ceylon, broken
• 3 g cardamom pods, green, crushed
• 2 g dried chilli, Kashmiri
• 2 g ground ginger
• 1 g saffron threads, Persian
• 1 g ground turmeric

Method

1. 1
   Toast coriander, cumin, fennel, fenugreek, black peppercorns, clove, cinnamon, and cardamom in a dry pan over medium heat for 3 minutes, shaking frequently.
2. 2
   Cool toasted spices for 2 minutes, then transfer to spice grinder.
3. 3
   Grind toasted blend to fine powder, approximately 45 seconds.
4. 4
   Combine ground mixture with dried chilli, ground ginger, saffron threads, and turmeric.
5. 5
   Mix thoroughly and transfer to an airtight glass container.
6. 6
   Store in a cool, dark place; use within 4 months.