Rash-El Hanout

This is my version of Ras el hanout. Don't worry, I did not add any Spanish fly beetle in this recipe!

3 tbs cumin seed

3 tbs coriander seed

2 tbs fennel seed

1 tsp all spice

2 tsp whole black pepper

5 whole cloves

3 whole cardamom

2 tsp ground turmeric

1 tbs ground ginger

1 tsp cayenne, only if you like spicy food

1 tbs paprika

1/4 tsp ground nutmeg

1/4 ground mace

1 tbs dried rose petal

1 tsp dried lavender

2 tsp nigela seed

1 tbs dried cilantro

1 tbs dried parsley

• Heat the skillet over medium high, lightly toasted cumin, coriander and fennel seeds until fragrant. Set aside to cool
  
• transfer to a coffee grinder, add all spice, black pepper, cloves and cardamom. Grind until become powder
• transfer to a small bowl, add the rest of the ingredients and mix well
• store in tight fitting jar