North African Ras El Hanout Spice Mix - cooking recipe

Ingredients

3 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mace
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground celery seed
1 teaspoon ground black pepper
2 teaspoons cornflour
OPTIONAL
1 teaspoon dried crushed rose petal
1 teaspoon nigella seeds
1/2 teaspoon anise seed
1/4 teaspoon powdered saffron

Preparation

Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.