Ingredients
2 cinnamon sticks, broken into several pieces
1 tbsp cloves
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fenugreek
1 tbsp fennel seeds
1 tbsp mustard seeds
25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)

Method
1. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
2. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.
3. Store in an airtight container for one to two weeks.