Ras-el-hanout

Name: Ras-el-hanout
Prep time: 30 min
Cook time: 10 min
Yield: Makes 1 jar
Cuisine: North African
Ingredients: 2 cinnamon sticks, broken into several pieces; 1 tbsp cloves; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp fenugreek; 1 tbsp fennel seeds; 1 tbsp mustard seeds; 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Makes 1 jar
Dietary: Dairy-free Egg-free Pregnancy-friendly Vegan Vegetarian

This spice blend is heady and sweet with a kick of chilli. Use on fish, chicken or sprinkled on couscous.

By Skye Gyngell

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Ingredients

2 cinnamon sticks, broken into several pieces
1 tbsp cloves
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fenugreek
1 tbsp fennel seeds
1 tbsp mustard seeds
25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)

Method

Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.
Store in an airtight container for one to two weeks.