Ras al Hanout

This will make more than you need. Store the rest in an airtight container in the pantry and use as needed. I usually double the recipe to make sure I have lots of leftovers.

1 tbsp (15 mL) coriander seeds

1 tbsp (15 mL) black peppercorns 1½ tsp (7 mL) cumin seeds

½ tsp (2 mL) whole allspice

1½ tsp (7 mL) ground turmeric

½ tsp (2 mL) ground cinnamon

½ tsp (2 mL) freshly ground nutmeg

1 Toast coriander seeds, peppercorns, cumin and allspice in a dry frying pan over medium heat for about 1 minute or until you can smell the spices.

2 Place in a spice grinder or coffee grinder. Stir in turmeric, cinnamon and nutmeg. Grind together until powdery.

Makes about 3 tbsp (45 mL) Ras al Hanout