Homemade Ras El Hanout

Ingredients

• One 3-inch cinnamon stick, broken
• 1 tablespoon whole black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon whole cubeb pepper, optional
• 1 tablespoon cumin seeds
• 10 green cardamom pods
• 1 teaspoon whole allspice berries
• 8 whole cloves
• 1/2 teaspoon dried anise seeds
• 1 teaspoon fresh-grated nutmeg
• 1 tablespoon, plus 1/2 teaspoon, sweet paprika, divided use
• 1 teaspoon ground ginger
• 1 teaspoon ground mace
• 1 teaspoon ground turmeric
• 1 teaspoon dried rosebud petals
• 1 teaspoon dried lavender

Directions

1. Put the cinnamon, peppercorns, coriander seeds, cubeb, cumin seeds, cardamom pods, allspice berries, cloves and anise seed in a dry skillet over medium-low heat. Toast them gently until they smell aromatic and deepen slightly in color, moving the pan so nothing scorches, about 2 minutes. Let the spices cool a bit, then crack the cardamom pods by tapping them with something heavy, such as a pestle. Take out the seeds and throw away the pods.
2. Combine the toasted spices with the rest of the ras el hanout spices in a small coffee grinder reserved just for spices. Pulse a few times to break everything up, then grind until you have a fine powder. Transfer to an airtight jar and store somewhere cool and dark until you are ready to use it.