A quick recommendation for you all, I can’t take any credit for the recipe which can be found here – http://www.theepicentre.com/Spices/baharat.html

I’m referring to the Kebsa spice mix, aka ‘Gulf Baharat’ – one of the more interesting mixes I’ve come across because of its use of dried lime and saffron. I’ve just tested it out on a piece of salmon cooked up in a grill pan and finished with a squeeze of lemon and wow… Is it tasty!  I would highly, highly recommend giving this a shot. And just to clarify – the first ingredient listed is red pepper, I believe it is referring to paprika

Dried lime is a bit of an uncommon ingredient in spice blends (I’ve never seen it used before) and as such I doubt many will have it to hand, but it’s easy enough to make yourself – simply get a lime and slice it as thinly as you possibly can, then lay the slices evenly across a non-stick baking tray and place on the top shelf of your oven at its lowest temperature.  At 50C it took about an hour and 20 minutes to dry to the point where it could be powdered in a spice mill.

Damned tasty salmon consumed whilst listening to – Demonaz – “March of the Norse”