Ras El Hanout #2

Name: Ras El Hanout #2
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving(s)
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

Submitted by Impera_Magna

"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.""

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Ready In:: 20mins
Ingredients:: 9
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

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.
Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned.
Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
From: http://www.chow.com/recipes/10599.