Ras el Hanout (Moroccan)

Literally translated as "head of shop," the Arabic phrase "ras el hanout" really means "top shelf." Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend - sometimes 50 individual spices deep. Here the vibrant, earthy mix is pared down to just eight spices (plus salt), including cinnamon, cumin, coriander, allspice, black pepper, and ginger. It's essential to the savoury turkey pie known as b'stilla, but makes an excellent addition to lamb burgers and roasted chicken as well.

1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. sea salt
¾ tsp. black pepper, freshly ground
½ tsp. ground cinnamon
½ tsp. ground coriander seeds
½ tsp. ground cayenne
½ tsp. ground allspice
¼ tsp. ground cloves

In a small bowl whisk together all ingredients until combined well.

Spice blend keeps in an airtight container at cool room temperature for about 1 month.

Makes about 3 Tbsp.