Step 1

Preheat the oven to 300 degrees. Place the coriander, cumin, black and white peppercorns, cloves, turmeric, caraway, anise, fennel, star anise and cardamom on a baking sheet. Roast the spices in the oven for 15 minutes, stirring occasionally.

Step 2

Transfer the roasted spices, about 10 gratings of nutmeg, the cinnamon stick and the dried rose petals, if using, in a spice grinder or food processor. Process until the spices are finely ground. Sift the spice blend through a fine sieve and discard what’s left in the sieve. Store in a closed jar.