Moroccan Spice Oil

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Moroccan Spice Oil

 

2 teaspoons whole cumin seeds

2 teaspoons whole coriander seeds

1 teaspoon whole fennel seeds

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes

1/4 cup extra virgin olive oil

 

In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel

seeds until fragrant, about 3 minutes. (Be careful not to burn spices.)

Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will

do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.

Return spices to skillet. Add oil and heat just until oil is warmed through, 1

to 2 minutes. Strain oil through a fine-meshed strainer lined with cheesecloth

and store in tightly closed jar.

Makes 1/4 cup.

Just a drizzle of this spicy oil added to beans, grains or vegetables will turn

them into an exciting treat.