Ras El Hanout Spice


Ingredients

2½ tbsp (7.5 Teaspoons) cumin seed
2 tbsp (6 Teaspoons) coriander seed
1 tbsp (3 Teaspoons) ground cinnamon or cinnamon stick
2 tsp ground ginger
2 tsp black peppercorn
1 tsp ground turmeric
½ tsp cardamom pod (seeds from about 10 pods)
pinch a good of saffron (optional)

Method

  1. Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
  2. Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required
  3. Crush to a fine powder.
  4. Store in a sealed jar for up to six months.