Loosely translated as "top of the shop," ras el hanout is a blend of 12 or more North African spices and is often used in meat recipes (it's especially good with beef and lamb). The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.
Makes 6 tbsp.
1. Heat cumin and coriander seeds in a dry frying pan just until fragrant and a shade darker. Pour into a bowl and let cool a few minutes.
2. Grind black peppercorns to a powder in a clean coffee or spice grinder and turn into a bowl.
3. Grind cumin and coriander and add to pepper. Blend in remaining ingredients.
Make ahead: Up to 2 months, covered airtight at room temperature.