Ras el hanout
  • 2 teaspoons black peppercorns
  • 2 teaspoons ground ginger
  • 2½ tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • ½ teaspoon cardamon seeds (removed from pods)
  • ½ teaspoon paprika
  • 6 whole cloves
  • 1 teaspoon turmeric powder
  • ½ teaspoon cinnamon
  1. Place whole spices in a dry frying pan and toast for a couple of minutes to enhance the flavours. Be careful not to burn them. They should turn one shade darker.
  2. Tip whole spices into a spice grinder, or mortar and pestle, add the ground spices, and crush to a fine powder.
  3. Store in a sealed jar.
Recipe by Villiers Brown at http://villiersbrown.com/ras-el-hanout-spice-mix/