Ingredients

• 2 x Teaspoon coriander - ground

• 2 x Teaspoon cumin - 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 - ground

• 1/2 x Teaspoon aleppo peppers or your choice of 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 grinding from whole seeds is to your prep. the better your flavours will be.

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 is perfect as a paste with a little olive oil to rub on say, lamb when marinating or added to a casserole after the aromatics and stock are added to prevent burning.

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 go to SPICES

Comments: The recipe is a legend from the silk and spice road to the Middle East