© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 teaspoon allspice berries or 1 ¼ teaspoon ground allspice
1 whole nutmeg or 2 teaspoon ground nutmeg
20 threads spanish saffron
2 teaspoon black peppercorns or 1 ½ teaspoon ground black pepper
1 ½ teaspoon blade mace or ground mace
1 three inch cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoon cardamom seeds or 1 ½ teaspoon ground cardamom
2 two inch pieced dried ginger or 2 teaspoon ground ginger
2 teaspoon salt
1 two inch piece dried turmeric or 1 teaspoon ground
If using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, until the mixture emits a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool. (This first step is not necessary if using commercially ground spices.) Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
Blade mace, also called mace blades, is the lacy, scarlet aril covering the nutmeg. It turns light brown as it dries. It is better known in its powdered form as ground mace.