Ras-El-Hanout

By á-32

Ingredients

• 1 1/2 teaspoon coriander seeds
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Special equipment: A spice mill

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.