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Homemade Ras-el-Hanout

Ras-el-Hanout is the most famous blend of aromatic spices in Morocco, although it's also used in neighboring North African countries. Like the Indian curry powder or garam masala, there is no standard mixture of components, in fact almost every family and market trader in Marakesh has their own secret recipe. You get some wonderful and unique blends in Arab delis and even in most supermarkets now! But if  you really want to achieve authentic flavors, you may want to create your own blend! Here's a lovely Ras-el-hanout recipe. This also makes a wonderful gift for friends and family (for Christmas and so on).
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 6 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp whole peppercorns black
  • 1 tsp fennel seeds or aniseed
  • 1 tsp cloves
  • 1 tsp allspice
  • 1 tsp nigella seeds
  • 1 tsp cardamom seeds
  • 2 tsp ground ginger
  • 2 tsp ground turmeric
  • 2 tsp coriander seeds
  • 2 small pieces of mace
  • 2 small pieces of cinnamon bark
  • 2 tsp dried mint leaves
  • 1 dried chilli pepper
  • 1 tsp dried lavender
  • 5 pieces of dried rose petals

Method
 

  1. Put all ingredients ( expect the last two) into a mortar and using a pestle crush into a coarse powder. Then crumble the lavender and the rose petals into it.
  2. Keep it in an airtight container.