Ras el Hanout Blend

1 teaspoon whole or ground allspice
1 cinnamon stick, broken into pieces
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
1 teaspoon whole cardamom seeds
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole cloves
1 teaspoon ground ginger
1 teaspoon black peppercorns

Combine the allspice, cinnamon stick, mace, cayenne pepper and the cardamom, coriander and cumin seeds in a small skillet over medium heat. Dry-roast for about 5 minutes, shaking the pan often, until the spices are fragrant. Transfer to a mortar or spice grinder; add the cloves. Grind to a powder. Store in an airtight container in a cool, dark place until ready to use.