Ras-el-hanout (Arabic; Top shelf) - we’re here for you.

This recipe is versatile in the sense that the Ras-el-Hanout spice mix can be made with all dry ingredients, or a combination of dry and fresh ones. In addition, you can skip the use of whole spices entirely and use all ground spices as well.

If you decide to use any fresh ingredients, be sure to store the finished spice mix in the refrigerator for long-term use. Stays fresh for up to 2 months.

Ingredients

GROUP A: WHOLE SPICES

• 1 tsp coriander seeds

• 20 threads saffron

• 1 1/2 tsp black peppercorns

• 1 cinnamon stick

• 6 - 7 cardamom pods

• 2 tsp rock salt

• 1 tsp fennel seeds

• 1/2 tsp anise seeds

GROUP B: GROUND SPICES

• 1 1/4 tsp allspice

• 1 1/2 tsp red chili powder

• 1 tsp turmeric

• 2 tsp ginger powder

• 1 1/2 tsp sumac

• 2 tsp nutmeg

Method

• Add all ingredients to a pestle & mortar or a food processor, and crush till the mixture has a uniform powdery consistency. Store in an air tight glass jar.