Thanks! and no problem!

Thanks for your forming, it is long. I would do better.

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

I do not know if this would be considered a spice mix, but since it is used as a seasoning to many Moroccan dishes I would like to include it for a spice mix, although it is technically a paste. This homemade recipe is so very much better that the same Harissa Paste I got by mail order.

8 Dried red chiles (Horn or New Mexico deseeded)
2-3 garlic cloves finely chopped
1/2 tsp. sea salt
1 tsp. ground cumin
1 tsp. ground corriander
1/4 cup olive oil

Makes roughly 4 tbsp. (a little goes a long way)

Place chiles in a bowl and cover with warm water, let soak for 1 hour. Drain & squeeze out excess water. Using a mortar and pestle, pound them to a paste with the garlic and salt (or whizz them in an electric mixer). Beat in the cumin and corriander and bind with the olive oil.

Store the Harrisa Paste in a sealed jar in the refergerator with a thin layer of olive oil poured on top. Keeps well for approx. 1 month.

Recipe From: Flavors of Morocco cookbook

Mix together equal parts Dried oregano, mint, thyme, dill, parsley, savory and 1/2 the amount of rosemary grind until fine powder with a pestle and mortar. Store airtight in cool place.