Ras-el-Hanout Dry Spice Rub

For the pork butt recipe, I used a Moroccan spice blend called Ras-el-Hanout; which, according to the Bon Appétit Test Kitchen means "head of the shop" in Arabic, or a shop's best house blend. It can also be used as a spice marinade for lamb or chicken.

Ingredients

1 1/2 tsp coriander seeds (can substitute ground coriander)
3/4 tsp cumin seeds
1/2 tsp crushed red pepper flakes
1 1/4 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground turmeric

Directions

If using all ground spices, simply combine them together in a small bowl. If using whole spices, lightly toast the seeds before grinding into a powder in a spice grinder.
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