Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Ras el Hanout  
The king of spice blends, Ras el Hanout means “top shelf.” It is said that Moroccan spice sellers would reserve this excellent and valuable spice blend behind the counter and out of reach of sticky fingers. Beautifully fragrant, Ras el Hanout originated in Morocco and spread throughout North Africa. Its complex mix of exotic spices owes it due to the ancient expansive spice trade that introduced spices from as far away as Sri Lanka and China. Every Moroccan family has its own formula: Some include just a handful of spices, others many. Use Ras el Hanout to season tagines, stews, pilafs, soups, mezze, and even desserts. You will be amazed at the vibrancy and potency when you roast and grind spices vs the pale flavor in pre-ground jars. 
 
Prep 25 minutes           
Makes 1/3 cup
 
2 teaspoons coriander seeds 
¾ teaspoons whole allspice berries
¾ teaspoon cumin seed 
¾ teaspoon black peppercorns
1/8 teaspoon fennel seeds 
1/8 teaspoon fenugreek seeds 
½ teaspoon seeds from green cardamon pods 
½ teaspoon mace blades, or ground mace
1/8 teaspoon cloves
1 quill Ceylon (true) cinnamon, broken in 3 or 4 pieces
2 medium dried Indian bay leaves, crumbled 
1 teaspoon culinary grade dried rose petals 
1/3 teaspoon culinary grade dried lavender buds
1½ teaspoons sweet paprika
¾ teaspoon ground turmeric
1 teaspoon ginger powder
½ teaspoon nutmeg, freshly grated
 
Heat a dry skillet on medium-low for three minutes.
Add the coriander seeds, allspice berries, cumin seeds, black peppercorns, fenugreek seeds, fennel seeds, green cardamon seeds, mace blades (if using), cloves, and broken Ceylon cinnamon quill, stirring constantly. Roast for 30 seconds to a minute -- only until you can perceive its aromas rising from the pan and before any of the seeds begin to smoke and burn. Burned seeds are bitter and will ruin the spice blend.
Transfer the roasted spices immediately to a plate to cool. 
Add to these roasted spices crumbled Indian bay leaf, rose petals, and lavender buds. Grind the mix in a coffee grinder and then transfer it to a medium bowl.
Stir in sweet paprika, ground turmeric, ginger powder, and ground mace (if using).  Use a nutmeg rasp to grate nutmeg into the bowl. Mix thoroughly.
Transfer Ras el Hanout to a tight-lidded jar.  Store it in a cool, dark cupboard where it will remain potent for about a month or 3 months, refrigerated.