My favorite spice mix for baking, desserts, and everything sweet. I use this spice mix daily in one form or another. I love to add this blend to my almond milk, teas, sprinkle on the top of other hot and cold drinks, and add to smoothies and morning oatmeal. This spice mix is perfect for baking cakes, cookies, muffins, and pies (about 1 tsp per 2 cups of flour).
Using a skillet, dry toast fennel, coriander, and cardamom seeds separately (one at a time) on medium-low heat until fragrant, but don't let them brown.
Transfer spices into a bowl immediately because even if you turn off the heat, they will continue cooking on a hot pan and might burn. While seeds are still hot, mix in cinnamon and mace. Set aside to cool a bit.
Add rose petals transfer the mix to a coffee grinder** and grind to a fine powder.
Place in an airtight spice jar and store in a cool, dark, dry place***.
Raw Method****
Mix all ingredients in the bowl, transfer the mixture into the electric grinder or spice mill and grind to a fine powder.
Store in an airtight jar in a dark place***.
Notes
*Add to the dish towards the end of the cooking process. Because this spice mix is already "precooked," it can be used for sprinkling on the top of the dish.*I have a burr coffee grinder dedicated to spices only; if you have only one coffee grinder just be sure that it is clean and free of coffee particles.***All spices are at their best when freshly made. It is better if consumed within a couple of months as it will lose its potency with time. ****Raw spice mix is usually added at the beginning of cooking.