"There must be as many recipes for ras el hanout as there are spice vendors in Morocco". Like so many traditional spice blends the recipes are often secret family recipes passed on through the generations. Recipes are typically complex and may include 30 or even more spices. On key spice is saffron. To obtain the most flavor use whole spices and make sure to toast them before grinding. Don't let them burn or the mixture will be bitter.
This recipe for Ras el hanout (Moroccan spice blend) only uses 10 spices and if you cook regularly you probably have most of them in your spice rack. You can find other substitutes for ras el hanout here.
If using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, until the mixture emits a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool. (This first step is not necessary if using commercially ground spices.)
Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
*Blade mace, also called mace blades, is the lacy, scarlet aril covering the nutmeg. It turns light brown as it dries. It is better know in its powdered form as ground mace.