A savoury Lebanese seasoning from The Red Sea Cookbook: Over 100 family recipes and stories from Saudi Arabia by Madeeha Qureshi

Ingredients

• 3 heaped tbsp roasted cumin seeds
• 1 tbsp dried mint
• 2 tbsp dried rose buds, stalks removed
• 1 tbsp onion granules
• 1 tbsp dried marjoram
• 1 tbsp dried basil
• 1½ tsp whole black peppercorns
• 2 x 5 cm (2-inch) sweet cinnamon quills
• ½ tsp salt (or to taste)