I’ve seen this blend priced in gourmet shops at $14.00 for a 4oz tin. It’s highway robbery in the first-degree since you can make it at home for a fraction of the cost.

Whether you’re a vegan or 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:

• 1-1 ½” cinnamon stick
• 2-Tbsp +1-tsp cardamom pods
• 2-Tbsp cumin seeds
• 1/4-cup + 2-tsp coriander seeds
• 2-Tbs whole black peppercorns
• 6-sm dried red chili
• ½-tsp anise seeds
• 2-tsp-fennel seeds
• 2-tsp mustard seeds
• 23-whole cloves
• ~~~~~~~~~~~~~~~~~~
• 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-tsp cayenne
• 2-tsp Himalayan salt
• 2 tsp Stevia in the Raw/sugar

Preparation:

1. In dry skillet toast 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 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.