Spices

Ras-El-Hanout

1-1/2 tsp. corriander

3/4 tsp. cumin seeds

1/2 tsp. crushed red pepper flakes

1-1/4 tsp. ground cinnamon

1 tsp. paprika

1/2 tsp. ground cardamom

1/2 tsp. ground ginger
1/2 tsp. tumeric

The name Ras-El-Hanout means the front of shop, or the best spice mix in the shop.  This is the spice mix to use with the lamb tangine.*  This mix is also a good seasoning for chicken, vegetables, and rice.** 

First, toast the corriander and cumin seeds on medium heat about 4 minutes and transfer to a spice mill (a coffee grinder works well, but your coffee will taste funky afterwards).  Process until ground.  Add all spices in a small bowl and use a fork or whisk to blend.

*FAQ: Jamie, these are a lot of spices, how do you keep costs down?

**Notice I made a vat of this stuff.  It will keep for about a month or two.  I give away spices to friends for fun and use spices a lot.  I don't recommend making this much.  Also, I keep a rougher grind to my spices, I like this texture.