Ingredients
1 tablespoon allspice berries
1 tablespoon mace blades
1 tablespoon whole black peppercorns, preferably tellicherry
1 tablespoon cumin seeds
1/2 teaspoon whole cloves
1 tablespoon ground cinnamon
Preparation
Place all ingredients in a small heavy-bottomed skillet and toast over medium heat for 1 minute. Remove from heat and let cool.
Transfer spices to a spice grinder; grind until a fine powder forms. Store in a nonreactive airtight container for up to 2 months.
