Moroccan Beach Rose Spice

Recipe by Luke Jefford

3 things we love… 1) Moroccan food. 2) Beautifully scented beach rose petals. 3) Moroccan food.

It seemed an apt way to combine those three loves in to one thing, Ras El Hanout. The beach rose [Rosa Rugosa], is the absolute best for scented rose petals in our opinion. We used a half and half mix of both foraged and cultivated 'french rose' so we left some for others to pick. But, if they're abundant in your area. Go the full hog! 

Ingredients

• 4 Tsp coriander seeds

• 8 black cardamom

• 5 star anise

• 5g Rose petals

• 1/2 Tsp Both white & black pepper

• 1 Tsp Ground cumin

• 2 Tsp Ground ginger

• 1 Tsp Table salt

• 2 Tsp Ground mace

• 1 Tsp Ground cinnamon

• 1 Tsp All spice

• 1 Tsp Ground nutmeg

• 1 Tsp Turmeric

• 1/2 Tsp Cayenne pepper

• 1/4 TSP Ground cloves

Method

Step 1

In a pan toast cardamom, star anise and coriander seeds. Then blitz using a spice grinder, or a mortar & pestle.

Step 2

Mix all ingredients together & store in an airtight container.