Ras el-hanout

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Makes 1 jar

Recommended by

2 people

Dietary

Vegetarian

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

By Skye Gyngell

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)

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.