Moroccan Ras el Hannout

• 1/4 cup cumin seeds
• 3/4 teaspoon saffron
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon turmeric
• 1 teaspoon ground ginger
• 1 tablespoon freshly ground black pepper
• 1/2 cup paprika

1. In a small skillet over medium-low heat, toast the cumin seeds for 2 minutes, until fragrant.
2. Place the seeds in a spice grinder and cool completely.
3. Add the saffron to the spice grinder and grind with the cumin seeds.
4. Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.

cumin seeds, saffron, ground cinnamon, turmeric, ground ginger, freshly ground black pepper, paprika

Taken from www.cookstr.com/recipes/moroccan-ras-el-hannout (may not work)