Makes about 2 cups.
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
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