Ras-el-hanout
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)
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.
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