Ras-el-Hanout

Ingredients

• 1 1/2 teaspoons coriander seeds
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric

Steps

1. In a small skillet over medium heat, toast the coriander and cumin seeds, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Move them to a spice mill and let cool. Add the crushed red pepper flakes and process until finely ground. Put in a small bowl and whisk in the remaining ingredients. This can be made 1 month ahead; store airtight at room temperature.