Ras El Hanout #2

Found in an online search and posted by request, the following is from the book "Field Guide to Herbs & Spices" and included the following notation: "Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco, ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes."

• Ready In: 20 mins
• Serves: 1

Ingredients

• 1  tablespoon allspice berry
• 1  tablespoon black peppercorns
• 1  tablespoon mace blade
• 1  tablespoon cardamom seed (removed from their pods)
• 1  teaspoon saffron
• 2  crushed cinnamon sticks or 2  cassia
• 1  crushed nutmeg
• 1  tablespoon ground ginger
• 2  teaspoons turmeric

Directions

1. Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg.
2. Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned.
3. Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
4. From: http://www.chow.com/recipes/10599.