Step 1

Grate the nutmeg using a Microplane grater or garlic grater dish.

Step 2

Add all of the spices into a spice/coffee grinder and grind into a fine powder.TOP TIP: For extra flavor, you can 'bloom' your spices in a hot pan (with no oil). Toast the spices in the pan over medium-low heat for a few minutes until they smell toasty then allow to cool before storing.

Step 3

If you don't have a grinder, you can use a mortar and pestle, though it will take a little arm muscle and a lot longer.

Step 4

Once ready, transfer to an airtight glass container (I prefer to use non-absorbent materials like glass when storing spices).

Step 5

Once prepared, store the shawarma spice mix in an airtight glass jar in a cool, dark cupboard for between 4-5 months (when using fresh herbs).Note that the dates on the herbs will impact the shelf life of the shawarma spice mix.