Homemade Ras El Hanout — Recipe with Rose Petals and Aphrodisiac Spices
Ingredients (approximately 30 spices):

• 2 tbsp cumin seeds

• 2 tbsp coriander seeds

• 1 tbsp ground cinnamon

• 1 tbsp green cardamom pods

• 1 tsp cloves

• 1 tsp ground ginger

• 1 tsp grated nutmeg

• 1 tsp black peppercorns

• 1 tsp ground turmeric

• 1 tsp sweet paprika

• 1 tsp anise seeds

• 1 tsp fenugreek seeds

• 1 tsp fennel seeds

• ½ tsp mace (ground or in pistils)

• ½ tsp cubeb pepper (wild pepper)

• ½ tsp galangal (powder)

• 1 tsp dried lavender

• 1 tsp nigella seeds

• ½ tsp orris root powder (dried iris root)

• 1 tbsp dried rose petals, ground into powder

• ½ tsp grains of paradise (maniguette)

• ½ tsp smoked paprika

• A few saffron threads

• 1 tsp dried thyme

• ½ tsp licorice powder

• ½ tsp black cardamom

• ½ tsp black cumin

• ½ tsp long pepper (optional)

Instructions:

1. Toast the whole spices (cumin, coriander, green cardamom, cloves, black peppercorns, fennel seeds, nigella seeds, maniguette, cubeb, black cardamom, black cumin, long pepper) in a dry pan over medium heat for 2-3 minutes, stirring regularly until they release a strong aroma.

2. Let the spices cool, then finely grind all the toasted spices using a spice grinder or mortar and pestle.

3. Mix the resulting powder with the pre-ground spices (cinnamon, ginger, turmeric, sweet paprika, anise, fenugreek, mace, galangal, lavender, orris root, rose petals, smoked paprika, saffron, thyme, licorice).

4. Sift the mixture to remove any large pieces.

5. Store in an airtight jar, away from light and moisture.

Usage:
This Ras El Hanout is perfect for adding flavor to tagines, couscous, mechsouis (slow-cooked meats), or even roasted vegetables.

The rose petals provide a delicate floral sweetness, while the maniguette and licorice add a slightly aphrodisiac and complex note.