Moroccan Ras el Hanout Spice Mix

• Produce

  • 2 Bay leaves, dried
  • 1 tbsp Coriander, ground
  • 1 tsp Culinary-grade dried lavender buds, organic
  • 1 tbsp Ginger, ground

• Baking & Spices

  • 2 tsp Allspice, ground
  • 3/4 tsp Anise seed, ground
  • 2 tsp Black pepper, ground
  • 1 1/2 tsp Cardamom, ground
  • 1/2 tsp Cayenne pepper, ground
  • 2 tsp Chili powder, ground
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 3/4 tsp Fennel seed, ground
  • 1/2 tsp Fenugreek, ground
  • 1 1/2 tsp Mace, ground
  • 1 1/2 tsp Nutmeg, ground
  • 2 tsp Paprika, ground
  • 2 tsp Turmeric, ground

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1 tbsp Culinary-grade dried rose petals, organic

• Other

  • 1½ teaspoons ground orris root

Found on honestcooking.com

Description

Ingredients

• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 2 teaspoons ground chili powder
• 2 teaspoons ground paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 2 teaspoons ground turmeric
• 1½ teaspoons ground orris root
• 1½ teaspoons ground mace
• 1½ teaspoons ground nutmeg
• 1½ teaspoons ground cardamom
• ¾ teaspoon ground fennel seed
• ¾ teaspoon ground anise seed
• ½ teaspoon ground fenugreek
• ½ teaspoon ground cloves
• ½ teaspoon ground cayenne pepper
• 2 dried bay leaves, ground in a spice mill and strained through a fine mesh sieve (about ⅛ + 1/16 teaspoon ground)
• 1 teaspoon organic, culinary-grade dried lavender buds, ground in a spice mill and strained through a fine mesh sieve (about ½ teaspoon ground)
• 1 tablespoon organic, culinary-grade dried rose petals, ground in a spice mill and strained through a fine mesh sieve (about 1¼ teaspoon ground)

Directions

• Combine all ingredients in a large bowl.
• Store the spice mix in an airtight container in the pantry.