1 tablespoon ground allspice
2 teaspoons ground cardamom
1 tablespoon ground cinnamon
2 tablespoons ground cumin
4 tablespoons ground ginger
1 teaspoon ground mace
2 tablespoons dry mustard
1 tablespoon coarse ground black pepper
2 tablespoons cayenne pepper
2 tablespoons turmeric
Yield: 1 cup
1. Combine spices. Spread in a thin, even layer in a dry skillet or baking pan.
2. Cook over medium heat (375°F oven) for approximately 1-2 minutes, until fragrant and just beginning to smoke. Shake the pan throughout cooking to prevent burning. Cool
3. Store in airtight container for up to 2 weeks.
Notes: Use sparingly to season soups, stews, and meats. The flavor profile complements Moroccan and African dishes. Spice flavors intensify when toasted.
Other spices may be toasted. Follow procedure as for Toasted Spice Blend.
When toasting seeds, cover loosely with a lid to prevent seeds from popping out of the pan. Increase cooking time to 2-3 minutes, or until seeds begin to pop and are fragrant.
When toasting nuts, heat until the nuts begin to darken in color, 3-4 minutes.