I made this up and love it for my Moroccan recipes that call for it,
the Ras-el-hanout I ordered on-line is not nearly as good as this recipe I made up
1 tsp. black peppercorns
1 tsp. cloves
1 tsp. anise seed
1 tsp. nigella seeds
1 tsp. allspice berries
1 tsp. cardamon seeds
2 tsp. ground ginger
2 tsp. ground turmeric
2 tsp. corriander seeds
2 pieces of mace
2 pieces of cinnamon bark
2 tsp. dried mint
1 dried red chile
1 tsp. dried lavender
6 dried rosebuds, broken up
Using a pestle and mortar, or an electric blender, grind together all the spices to form a coarse powder. Stri in the lavender and rose petals and tip the mixture into an airtight container. You can store this spice mix for up to 6 months if stored away from direct sunlight.
Recipe From:Flavors of Morocco cookbook