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Sense & Edibility's Middle Eastern Spice Blend
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Middle Eastern Spice Blend

The use of whole spices is recommended, but ground spices will work fine too!
Course Miscellany
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 dry pint

Ingredients

  • 4 cinnamon sticks 2tbsp ground cinnamon
  • 2 tbsp whole allspice 2 tbsp ground
  • 2 tbsp black peppercorns 2 tbsp ground
  • 1 1/2 tbsp whole cloves 1 1/2 tbsp ground
  • 2 1/2 tbsp cumin seeds 2 tbsp ground
  • 2 tbsp fenugreek seeds 2 tbsp + 1 tsp ground fenugreek, or 1 tbsp ground mustard
  • 1 1/2 tbsp green cardamon pods 1 1/2 tbsp ground
  • 2 tbsp ground paprika
  • 1 tbsp ground ginger
  • 1 tbsp ground nutmeg

Instructions

  • If you are using pre-ground spices skip to step three. In a small, dry skillet, heat the spices, over low heat, in the following order: cinnamon sticks for 1 minute. Add the allspice, peppercorns, and cloves and heat for an additional minute. Finally add the cumin seeds, fenugreek, and cardamom and heat for another 2 minutes. Remove the pan from the heat and allow the spices to cool completely. 
  • Once the spices have cooled, grind them in a coffee (or spice grinder) to a very fine powder. You may need to separate this into batches if you have a small grinder. 
  • Add all of the grind spices to a small bowl, including the paprika, ginger, and nutmeg, and stir with a whisk to combine. 
  • Transfer the spices to a storage jar (preferably glass) with an air-tight lid. 
  • Store in a dark, cool, dry place for up to six months. Use as needed.