Ras el Hanout

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This recipe pre-dates my 5 Ingredients philosophy.

From Stonesoup

This is the recipe included in my favourite spice nerd Herbie’s re-released book ‘Spice Notes.’ As Herbies says it is the best example of the whole being far better than the sum of the parts. Herbie recommends adding half a teaspoon to a cup of rice or couscous while it is cooking for a beautifully coloured subtly spiced accompaniment.

3.5T mild paprika
2.5T each cumin and ginger
4t coriander
2t each cassia and tumeric
1.5t fennel seed
1.25t each allspice, green cardamom seed, dill seed, galangal, nutmeg, and orris root (see note)
0.5t each bay leaves, caraway seeds, cayenne pepper, cloves, mace (see note), cubeb pepper (see note) and brown cardamom
30 whole saffron stigmata

1. Combine the ground spices and store in an airtight container.

note: Orris root is derived from the bulb of the Florentine iris, a beautiful flower. Apparently it has an aroma of violets and a floral yet bitter flavour.
Mace is the placenta that surrounds the nutmeg seed in the nutmeg fruit. It has a similar flavour to nutmeg but is fresher and much less intense.
Cubeb pepper is a cousin of standard black pepper that has a fresh peppery, piney, citrusey aroma and flavour.