1. Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle. 2. Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour. 3. Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
