Ras El Hanout

Ingredients

• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 x 2.5cm (1 inch) cinnamon stick
• 1 tbsp black peppercorns
• Seeds from 8 green cardamom pods
• 1 blade mace
• 1/4 nutmeg, smashed
• 4 cloves
• 1 tsp ground ginger
• 1 tsp ground turmeric
• ½ tsp cayenne chilli powder, or to taste
• a good pinch of saffron (optional)

Steps

1. Put the cumin seeds, coriander seeds, cinnamon stick, black peppercorns, cardamom seeds, mace and cloves in a pan over medium heat. Roast slowly, stirring often, until fragrant and warm to the touch without smoking. If they start smoking, take them off the heat.
2. Move the roasted spices to a plate to cool, then grind finely in a spice grinder or pestle and mortar. Add the saffron and pound a little to release its flavour.
3. Mix the ground ginger, nutmeg, turmeric and cayenne chilli powder into the roasted spice powder, stirring well to combine.
4. Ras el hanout is best used the day it is made, but keeps for up to 6 months in an airtight container in a dark place, such as a cupboard.