Takes 5 mins
A North African medley of fragrant spices to be used in tagines, as a marinade and much more - add rose petals for extra authenticity
Nutrition and extra info
Nutrition:
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Ingredients
- 2½ tbsp cumin seed
- 2 tbsp coriander seed
Coriander seed
kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tbsp ground cinnamon or 1 cinnamon stick
- 2 tsp ground ginger
- 2 tsp black peppercorn
- 1 tsp ground turmeric
- ½ tsp cardamom pod (seeds from about 10 pods)
- a good pinch of saffron (optional)
Saffron
sah-fronThe stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
Method
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.
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.
Comments, questions and tips