Traditionally, it is blended with around 20 or more spices. Created in North Africa, every spice shop guards the secret of their own blend.
Ras El Hanout can be used with poultry, red meats, game and even with rice or couscous.
The great thing about making your own version is controlling the heat of the spice, so if you don't like too much then don't add those hot spices, and vise versa.
I've chosen to use only the powdered versions of each spice to keep it simple, but it can also be made from whole spices grounded up with a mortar and pestle. It's completely your choosing.
My version only contains 12. For more heat choose spices such as Cayenne Pepper and Hot Paprika.
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons salt
1.5 teaspoons sugar
1.5 teaspoons ground black pepper
1.5 teaspoons paprika
1 teaspoon cardamom powder
1 teaspoon ground all spice (not mixed spice)
1/2 teaspoon ground cloves
Mix all the spices together in a small bowl and then transfer to an airtight container or jar.
Sprinkle over meats during cooking or as recipes instruct.
If using a pepper grinder, use a small funnel beneath the grinder to guide granules onto measuring spoon.