This is lovely sprinkled onto roasting vegetables or added to falafel mixes, soups, stews and tagines.

1 tsp cumin seeds

1 tsp ground ginger

1 tsp coriander seeds

1 tsp ground nutmeg

1 tsp turmeric

1 tsp fennel seeds

2 tsp cinnamon or 1 cinnamon  stick, ground

1 tsp smoked paprika or red pepper flakes

1 tsp black peppercorns

1 tsp cayenne (optional for  spicier version)

5 star anise

½ tsp ground cloves

Seeds from 10 cardamom pods

1 tsp dried rose petals

Dry roast the cumin, coriander, peppercorns, fennel and star anise in a cast-iron skillet until lightly toasted. This takes a minute or two and smells gorgeous. Cool and mix with the other ingredients, grinding in a pestle and mortar or spice blender until the mixture resembles a fine powder. Store in a glass-lidded container. This spicy mix is good for up to six months. #na-recipes