Moroccan Spice Oil

• 2 tsp. whole cumin seeds
• 2 tsp. whole coriander seeds
• 1 tsp. whole fennel seeds
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. red pepper flakes
• 1/4 cup extra-virgin olive oil

1. In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes.
2. (Be careful not to burn spices.)
3. 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.
4. Return spices to skillet.
5. Add oil and heat just until oil is warmed through, 1 to 2 minutes.
6. Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.

cumin seeds, coriander seeds, whole fennel seeds, ground cinnamon, ground ginger, red pepper, extravirgin olive oil

Taken from www.vegetariantimes.com/recipe/moroccan-spice-oil/ (may not work)