Ras el Hanout (رأس الحانوت) — Moroccan Complex Spice Mixture

• 12 gcoriander seeds (about 2 tbsp)
• 10 gcumin seeds (about 1 1/2 tbsp)
• 6 gblack peppercorns (about 1 tbsp)
• 3 gwhite peppercorns (about 1 1/2 tsp)
• 4 gfennel seeds (about 2 tsp)
• 4 gcaraway seeds (about 2 tsp)
• 3 ggreen cardamom pods (about 10 pods; use seeds only)
• 1 gcloves (about 1/2 tsp)
• 4 gcinnamon stick (about 1 small stick, broken)
• 1 leafbay leaf (crumbled after drying)
• 4 gground ginger (about 2 tsp)
• 3 gground turmeric (about 1 1/2 tsp)
• 6 gsweet paprika (about 2 tbsp)
• 1.5 gground nutmeg (about 3/4 tsp)
• 1.5 gground allspice (about 3/4 tsp)
• 0.8 gground cayenne pepper (about 1/2 tsp)
• 0.1 gsaffron threads (about a generous pinch; optional but traditional for a premium blend)
• 3 gfine sea salt (about 1/2 tsp)

Instructions

1. 1

   Set a small skillet over medium-low heat and add the whole spices: coriander, cumin, black peppercorns, white peppercorns, fennel, caraway, cardamom pods, cloves, broken cinnamon, and the bay leaf. Toast for 3–5 minutes, shaking the pan often, until the spices smell deeply aromatic and the coriander begins to darken slightly; do not let anything scorch.

2. 2

   Immediately transfer the toasted spices to a plate to cool completely, which prevents carryover heat from burning them. Once cool, crack the cardamom pods and discard the husks, keeping only the seeds for a cleaner, less woody flavor.

3. 3

   Grind the cooled toasted spices (including the bay leaf) in a spice grinder or mortar and pestle until very fine and uniform. Pause and tap the grinder as needed so larger pieces of cinnamon break down fully and the blend becomes evenly textured.

4. 4

   Add the ground spices to a bowl along with the ground ginger, turmeric, sweet paprika, nutmeg, allspice, and cayenne. Whisk for 30–45 seconds to distribute color and aroma evenly, then crush the saffron threads between your fingers and stir them in with the salt.

5. 5

   Sift the blend through a fine-mesh sieve if you want a very smooth, professional texture; re-grind any coarse bits and sift again. Transfer to an airtight jar and label with the date, because the fragrance is best within the first 4–6 weeks.