Ingredients
- 3 Tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 &1/2 tsp. ground allspice
- 1 &1/2 tsp. ground cloves
Instructions
- Grind the spices yourself from whole where you can, cloves and allspice especially. Both are oily berries that hold their smell for years intact and lose it within months once they are powder.
- Measure the cinnamon into the bowl first and put the rest on top of it. Cinnamon is over half the mixture by volume, and it makes a far easier bed to stir small quantities into than the other way round.
- Work everything together with a fork rather than a spoon until the colour is completely uniform. Clove and allspice are dark and heavy and will settle to the bottom of a jar that was shaken rather than stirred.
- Push the mixture through a fine sieve if any of it was ground at home. A fragment of clove husk is unpleasant to bite on in a custard, and sieving also breaks up the last of the clumps.
- Smell it before it goes in the jar. Nutmeg and clove are both strong enough to take over, and this is the only moment at which more cinnamon can rebalance it.
- Store it in a small jar filled close to the top, in a dark cupboard, for six months. It will still look fine after a year, but ground spice loses its oils to the air above it, so a half-empty jar fades much faster than a full one.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 290 kcal | 82 kcal |
| Protein | 4.7 g | 1.3 g |
| Fat | 8.1 g | 2.3 g |
| saturated | 4.5 g | 1.3 g |
| Carbohydrate | 27.5 g | 7.8 g |
| sugars | 5.7 g | 1.6 g |
| Fibre | 42.1 g | 11.9 g |
| Sodium | 46 mg | 13 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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