Ingredients:

  • 2 tbsp (14g) Whole Allspice berries
  • 1.5 tbsp (12g) Whole Black Peppercorns
  • 1 tbsp (8g) Ground Cinnamon
  • 1 tsp (3g) Whole Cloves
  • 1 tsp (3g) Ground Ginger
  • 1 tsp (3g) Freshly grated Nutmeg
  • 1 tsp (3g) Ground Fenugreek

Instructions:

  1. Place the whole allspice berries, peppercorns, and cloves in a dry stainless steel skillet over medium-low heat.
  2. Shake the pan constantly for 2 minutes. Toast until the spices become fragrant and look slightly oily.
  3. Immediately remove from the heat and transfer to a cool plate to prevent carry-over cooking and burning.
  4. Once the toasted spices are cool to the touch, place them in a high-speed spice grinder or mortar and pestle along with the pre-ground cinnamon, ginger, nutmeg, and fenugreek.
  5. Pulse the grinder in short bursts rather than one long grind to prevent heat buildup and preserve volatile oils.
  6. Pass the mixture through a fine-mesh sieve for an ultra-velvety texture, then transfer to an airtight glass amber jar.