North African Ras El Hanout Spice Mix

• 3 teaspoons ground cinnamon
• 3 teaspoons ground cumin
• 3 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon mace
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground celery seed
• 1 teaspoon ground black pepper
• 2 teaspoons cornflour
• OPTIONAL
• 1 teaspoon dried crushed rose petal
• 1 teaspoon nigella seeds
• 1/2 teaspoon anise seed
• 1/4 teaspoon powdered saffron

1. Mix all the spice together in a large bowl and store them in an airtight container.
2. Store in a cool and dry place.
3. Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
4. Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
5. N.B. The cornflour acts as a stabiliser for this spice mix.

ground cinnamon, ground cumin, ground turmeric, ground coriander, ground ginger, ground cardamom, ground nutmeg, ground cloves, mace, cayenne pepper, garlic, ground celery, ground black pepper, cornflour, petal, nigella seeds, anise seed, powdered saffron

Taken from www.food.com/recipe/north-african-ras-el-hanout-spice-mix-205185 (may not work)