Spice Blends


    • 2 Tablespoons Cumin
    • 2 Tablespoons Coriander
    • 2 Tablespoons Cardamom
    • 2 Tablespoons Black Pepper
    • 1 Teaspoon Clove
    • 3 Inches Cinnamon
    • 1 Bay Leaf Bay Leaf
    • Salt
    • 1 Tablespoon Cumin
    • 1 Tablespoon Coriander
    • 1 Tablespoon Cardamom
    • 1 Tablespoon Black Mustard Seed
    • 1/2 Tablespoon Fenugreek
    • 1 Teaspoon Clove
    • 1 Teaspoon Black Pepper
    • 1 Teaspoon Allspice
    • 1 Inch Cinnamon
    • 10 Dried Arbol Chiles
    • 2 Teaspoons Turmeric
    • Salt
    • 5 Ancho Chiles
    • 5 Chipotle Chiles
    • 2 Tablespoons Brown Sugar
    • 2 Tablespoons Cumin
    • 1 Tablespoon Oregano
    • 1/2 Tablespoon Coriander
    • 1 Teaspoon Black Pepper
    • 1/2 Teaspoon Allspice


    1. Dry fry 5 to 10 minutes until fragrant being careful not to burn. Remove shells from cardamom if necessary. Grind in blender / food processor / coffee grinder / mortar and pestle
    2. The Moroccan spice blend Ras El Hanout literally translates to "Head of the Shop" or basically the best spice blend that particular spice merchant has to offer. Anytime I make one of these spice blends in my kitchen, I use what I need for the recipe and then pour the excess into a container that I label as head of the shop. It's an always changing all purpose spice blend that I can sprinkle onto anything that needs a flavor boost!


    A well stocked spice cabinet is a must-have in my kitchen.  Knowing how and when to use spices can take your food from bland to aromatic and complex.

    Below are a few recipes for homemade spice blends I make and use all the time!  The more you make them you can start playing with the recipes and truly making them your own.


    This is a garam masala blend

    Toast them up before you grind.

    More spices.