Cooking got done this week, I will eventually post some pictures.

Cooking got done this week, I will eventually post some pictures. Meanwhile, one of the things I decided I wanted was Moroccan style veggies. This needed ras el hanout (spice mixture), which I did not have but it is totally makeable, so I did. There is an insanely long list of what could be included, some of which would be pretty exotic around here. So I used what I had and picked and chose. This list may not look like I chose, but this mix can include 30 or more ingredients. It turned out well when I used it so I'm posting it as much to remember what I did as to share.

Ras El Hanout
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
3/4 teaspoon paprika
1⁄2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon cardamom powder
1/2 teaspoon ground allspice
1⁄4 teaspoon ground cloves
1/4-1/2 teaspoon anise seeds (ground up)
1/4-1/2 teaspoon fennel seeds (ground up)

Things I specifically chose not to include: white pepper, saffron, sugar, salt
White pepper's supposedly milder than black pepper, but I always find it harsh.
Saffron may or may not be traditionally included (depends on what you read), but to me it's subtle enough that I would think it would get lost in such a complex mixture. That, and it's expensive enough that I wouldn't use it this way. 
I like to be able to control things like sugar and salt, so I don't put them into mixes.

Things I didn't have but would have used if I had them: grains of paradise, dried rose bud/petals, lavender seeds, orris root.
Other things I might have used if I had them include other kinds of peppers and fenugreek.