Ras el hanout spice mix

• cumin seed↗2 ½ tbsp tbsp
• coriander seed↗2 tbsp tbsp
• ground cinnamon↗1 tbsp tbsp

  or 1 cinnamon stick

• ground ginger↗2 tsp tsp
• black peppercorn↗2 tsp tsp
• ground turmeric↗1 tsp tsp
• cardamom pod↗½ tsp tsp

  (seeds from about 10 pods)

• a good pinch of saffron

  (optional)

Step-by-step instructions

1. 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. 2

   Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.