Whether you’re a vegan or an omnivore, this spice blend creates hearty soups and stews, and if you’re a backyard grill master, then this is the quintessential rub that will have your neighbors leaning over the fence asking, “What time is dinner?”

Recipe notes: What you will need: Mixing bowl, spice mill, and skillet. Yields 1 cup. Difficulty level: Very easy

Ingredients:

• ½” cinnamon stick
• 1 1/2 Tbsp cardamom pods
• 2-Tbsp cumin seeds
• 1/4-cup + 2-tsp coriander seeds
• 1 Tbs whole black peppercorns
• 6-sm dried red chili
• ½-tsp anise seeds
• 2 tsp-fennel seeds
• 2 tsp mustard seeds
• 23 cloves
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• 1 Tbsp dry parsley flakes
• 1 Tbsp paprika
• 1 Tbsp dry minced garlic
• 1 Tbsp- dry minced onion
• 1/4 cup ground turmeric
• 1 tsp ground ginger
• 2 tsp ground mace/nutmeg
• ¼ tsp ground allspice
• 1 tsp dry thyme
• 1/2 tsp cayenne
• 2 tsp Himalayan salt
• 2 tsp Stevia in the Raw/sugar

Preparation:

1. In a dry skillet, toast the first 10 ingredients over medium heat until fragrant, 2-5 minutes. Do not brown spices, or they will turn bitter.
2. Remove from heat and transfer to a spice grinder and pulse to a powder.
3. In a mixing bowl, add remaining ingredients and stir well.
4. Add freshly ground spices and stir to incorporate.
5. Store in an airtight container.