RAZ EL HANOUT (In North Africa, the “best of the shop”, about ½ cup)

¼ cup ground cinnamon

2 tablespoons ground turmeric

1 tablespoon freshly ground black pepper

1-½ teaspoons ground nutmeg

1-½ teaspoons ground cardamom, preferably freshly ground

1-½ teaspoons ground cloves

1. Combine all the spices in a small bowl and blend well. To intensify the flavors, lightly toast the amount you need just before using. Store in a tightly sealed container in a cool, dark place for up to 3 weeks. Use as a rub for chicken, lamb or fish.

from Marcus Samuelson, The Soul of a New Cuisine