Here is yet another version of that mysterious spice blend with its origins in Morocco. This version is based on Paula Wolfert's, the authority on Moroccan cooking (outside of Morocco). Ras el hanout roughly translates to "head of the shop" and according to sources on the internet (and we all know that everything we read on the internet is true ;-)) the authentic versions can contain up to 100 ingredients, among them Spanish Fly and hashish. My version contains only ingredients that I am able to find at my nearby neighborhood ethnic markets; hence, no hashish or Spanish Fly. Since I have been unable to find certain types of peppers included in some recipes, I use dried chipotle peppers. No, it is not Morrocan; but it adds a hint of smokiness, on top of the smoked paprika, which I add later during the actual food prep. Although some versions of Ras include paprika, I feel that I have more control over the flavor if it is added later. Then I use Spanish smoked paprika (De la Vera).