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Submitted by Jeff Bacon, CEC, CCA, AAC
2 crushed cinnamon (not cassia) sticks
3 crushed Indian bay leaves (or substitute bay laurel)
1 tablespoon fennel seeds
1 tablespoon green cardamom pods
1 tablespoon black peppercorns
2 tsps coriander seeds
1 tsp whole cloves
1 tsp ground mace or nutmeg
Grind all whole spices together in spice mill or grinder then mix well with any ground spices.
Optionally: dry pan roast whole spices for five minutes
while stirring prior to grinding.
Preparation Time: 5
Categories: pork, chicken, beef
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