Moroccan Spice Mix

This spice mix is one I use fairly often, not just when cooking Moroccan-themed meals. It works well as a seasoning for everything from rice dishes to grilled meat. It can be prepared without roasting, but the flavour is intensified by the roasting process. Note that if you intend to store it and don't roast the spices, powdered ginger must be used.

Ingredients:

• 2 tsp ginger, grated
• 2 tsp cardamon seeds*
• 2 cm length cinnamon bark
• 1 tsp cloves
• 1 tsp coriander seeds
• 1 cm length dry tumeric root
• 3 1/2 tsp nutmeg, ground
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp cayenne
• 1/2 tsp fennel

Directions:

•  Place ginger, cardamon, cinnamon, cloves, coriander and tumeric root in a small pan over medium heat. Stir until seeds become fragrant and start to pop. Remove from the heat and immediately transfer the spices to a mortar or spice grinder.
• Add remaining spices and grind to a fine powder. If using a mortar and pestle, the tumeric root may need to be crushed with the pestle before it can be ground.

* If using cardamon pods, lightly crush before use and remove the green outer skins.