20 dried rosebuds (available from Middle Eastern grocers)
1 tbsp dried lavender
5 dried bay leaves
1 cinnamon stick
2 tsp ground galangal
1 tsp ground cloves
1 tsp allspice
1 tsp saffron strands
1 tsp cayenne pepper
1 tsp freshly ground black pepper
½ whole nutmeg, freshly grated
12 cardamom pods, split, seeds only
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp black mustard seeds
1 tbsp cumin seeds
Place the rosebuds, lavender, bay leaves, cinnamon stick, star anise, galangal, cloves, allspice, saffron, cayenne pepper, freshly ground black pepper and nutmeg into a food processor.
Place the cardamom seeds, fennel seeds, coriander seeds, mustard seeds and cumin seeds into a frying pan and place over a medium heat. Heat, stirring well, until the coriander and mustard seeds begin to pop.
Transfer the toasted seeds mixture to the food processor and blend to as fine a powder as possible. Store in a tightly-lidded jar.
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