Ingredients:

  • 2 tablespoons (14g) ground allspice
  • 2 tablespoons (14g) ground black pepper
  • 2 tablespoons (12g) ground cinnamon
  • 1 tablespoon (7g) ground cloves
  • 1 tablespoon (7g) ground nutmeg
  • 1 tablespoon (7g) ground fenugreek
  • 1 tablespoon (6g) ground ginger

Instructions:

  1. Measure your spices carefully. Use a level measuring spoon for the 2 tablespoons (14g) ground allspice and 2 tablespoons (14g) ground black pepper.
  2. Sift the 2 tablespoons (12g) ground cinnamon and 1 tablespoon (7g) ground nutmeg into a medium glass bowl.
  3. Add the 1 tablespoon (7g) ground cloves and 1 tablespoon (6g) ground ginger to the bowl.
  4. Incorporate the 1 tablespoon (7g) ground fenugreek.
  5. Whisk the mixture vigorously for at least 30 seconds.
  6. Optional Flash Toast: If using immediately for a rub, heat a dry skillet for 1 minute, then toss the spices in for 30 seconds until the aroma becomes punchy and toasted.
  7. Transfer the blend into a clean, dry glass jar using a small funnel or a folded piece of parchment paper.
  8. Seal the lid tightly. Give it one final shake to ensure the heavier pepper grains haven't settled at the bottom.
  9. Label the jar with the date. Spices are best used within 6 months for maximum oomph.