Chermoula Spice Rub Mix - cooking recipe

Ingredients

6 pods cardamom, bruised
1 tbsp fennel seeds
3 tsp cumin seeds
3 tsp coriander seeds
1 tsp black peppercorns
1 tsp pink peppercorns
3 tsp sugar
2 tsp dried thyme
2 tsp smoked paprika
2 tsp sea salt flakes
1 tsp dried chili flakes

Preparation

Dry-roast the cardamom, fennel seeds, cumin seeds, coriander seeds and peppercorns in a frying pan on a low heat for 2-3 mins, until fragrant and starting to brown.
Using a mortar and pestle, grind the spice mixture until lightly crushed. Transfer to a bowl and stir in the remaining ingredients.
Store in a sealed plastic bag, jar or bottle in a cool, dark place for up to 1 month.