Makes about 2 cups.

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1/2 cup pickling spice

1/4 cup dried savory leaf

1/4 cup dried spearmint

3 tablespoons black peppercorns

2 tablespoons cumin seed

1 cinnamon quill, preferably true cinnamon, crumbled

1 nutmeg, grated

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1. Combine all the spices and mix well. Grind in a spice grinder or mortar and pestle to a slightly coarse texture, working in batches if necessary.

2. Store in a tightly sealed container away from light, up to six months.

- The Magic of Spice Blends by Aliza Green

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