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Ras el Hannout (Head of the Shop)

Yield: 1 cup



¼ cup                          Cumin seeds

¾ t                               Saffron

1 ½ t                            Cinnamon, ground

1 T                               Turmeric

1 t                                Ginger, ground

1 T                               Black pepper

½ cup                          Paprika



  1. In small skillet over medium-low heat, toast cumin seeds for 2 minutes, until fragrant.  Cool seeds completely and place seeds in spice grinder.
  2. Add saffron to spice grinder with cumin seeds and grind.
  3. Remove saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.



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