Ras el hanout (moroccan)

Yield: 3 /4 cup

2 tb Black peppercorns; crushed      1 tb Ground cardamon
1 tb Ground mace      1 tb Ground ginger
1 ts Hot red chile powder -such as cayenne      1 ts Fennel seeds; crushed
1 ts Ground nutmeg      1 ts Ground allspice
1 ts Ground cinnamon      1 ts Crushed malagueta pepper
2 ts Dried ground galangal -(or ginger)      4 Cloves; crushed
1 tb Turmeric      2 tb Crushed dried lavender
2 tb Crushed dried rosebuds

Place all the ingredients in a spice mill and process to a fine powder. Store in an airtight container. Use to spice up stews rice and couscous. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180