Name: Ras El Hanout (Moroccan)
Ingredients: 2 tb Black peppercorns; crushed; 1 tb Ground cardamon; 1 tb Ground mace; 1 tb Ground ginger; 1 ts Hot red chile powder such as cayenne; 1 ts Fennel seeds; crushed; 1 ts Ground nutmeg; 1 ts Ground allspice; 1 ts Ground cinnamon; 1 ts Crushed malagueta pepper; 2 ts Dried ground galangal (or ginger); 4 Cloves; crushed; 1 tb Turmeric; 2 tb Crushed dried lavender; 2 tb Crushed dried rosebuds

CATEGORY	CUISINE	TAG	YIELD
Grains	Moroccan	Spice mix	3	/4 cup

INGREDIENTS

2	tb	Black peppercorns; crushed
1	tb	Ground cardamon
1	tb	Ground mace
1	tb	Ground ginger
1	ts	Hot red chile powder such as cayenne
1	ts	Fennel seeds; crushed
1	ts	Ground nutmeg
1	ts	Ground allspice
1	ts	Ground cinnamon
1	ts	Crushed malagueta pepper
2	ts	Dried ground galangal (or ginger)
4		Cloves; crushed
1	tb	Turmeric
2	tb	Crushed dried lavender
2	tb	Crushed dried rosebuds

INSTRUCTIONS

Place all the ingredients in a spice mill and process to a fine powder.
Store in an airtight container. Use to spice up stews, rice and couscous.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180
Recipes sent to me from Bill, wight@odc.net

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