Ingredients

• 2 x Teaspoon coriander - freshly ground.

• 2 x Teaspoon cumin - freshly ground

• 1 x Teaspoon green cardamom - ground

• 1 x Teaspoon sumac

• 1 x Teaspoon ginger - ground

• 1 x Teaspoon nutmeg - ground

• 1 x Teaspoon Cinnamon

• 1/2 x Teaspoon crushed chilli flakes

• 1/2 x Teaspoon black pepper

• Pinch x cloves - ground

Preparation

This is the critical bit. Appreciating that all spices lose their flavour to varying degrees when ground, it follows that the closer your toasting and grinding the whole seeds are to your prep, the better and fresher your flavours will be.

To toast your spice seeds, place in a dry medium hot pan and moving the seeds around the pan, toast the seeds for around 3 minutes (the aroma is wonderful) then allow to cool before grinding.

Note: Ground spices that have been sitting on hooks in packets will generally offer little flavour. If you don't have a spice grinder then a great substitute is a mortar and pestle and anyway, it is a nice thing to do.

You may of course have recently ground spices in your pantry and for the rest, grind with whichever the above works for you, then mix together well in a bowl and place in a sealed jar.

Using Ras el hanout will depend on your recipe. The seasoning blend is perfect as a paste with a little olive oil to rub on, say, lamb or chicken when marinating or added to a casserole after the aromatics and stock are added.

We recommend 5-6 teaspoons of Ras el hanout to 600g meat or poultry in a casserole.

Important: This recipe requires the best and freshest spices otherwise the true flavour will be lost. To BUY the best quality go to SPICES

Comments: The recipe is a legend to home cooks from the Silk and Spice Road 2000 years ago