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- 4 x nutmeg (whole)
- 1 Tbls rose buds (dried)
- 12 x cinnamon blades
- 1 tspn fennel seed
- 2 x dried chipotle peppers
- 1/2 tspn dried lavender
- 1 Tbls white peppercorn
- 1 Tbls cumin seed
- 1 Tbls coriander seed
- 2 x galangal (dried)
- 1/2 tspn whole cloves
- 1 Tbls allspice berries
- 1 Tbls green cardamom pods
- 1 Tbls black cardamom pods
- 2 tspn saffron threads
Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl.
Husk the cardamom pods, reserving the fragrant seeds.
Remove seeds and veins from dried chipotles and break apart.
Break up nutmeg in a mortar and pestle.
Once peppercorns, fennel seed, cumin seed, coriander seed, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore.
Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind.
Store in a glass jar in the fridge and use within 6 months.
A typical slather is to combine equal amounts (about a Tbsp) of Ras with Spanish smoked paprika (de la vera) with a clove of garlic mashed into a paste with Kosher salt, juice of a whole lemon and olive oil. Slather onto chicken, lamb, or fish; and roast or pan sear until done.