Recipe: Middle Eastern Spice Mixture

MIDDLE EASTERN SPICE MIXTURE

"This prepared spice melange is a variation of curry powder or Garam Masala. In the markets of old Jerusalem are stalls that specialize in spice mixtures, each a subtly different color and fragrance. This is my favorite, which I use for Sephardic dishes or instead of curry. The recipe calls for each spice to be ground."

3 tablespoons ground coriander
1 1/2 tablespoons ground cumin
2 1/2 teaspoons ground turmeric
1 tablespoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground fenugreek (optional)
1 teaspoon ground fennel seed (optional)

Mix all ingredients and store in an airtight jar.

TIP: Roasting and grinding your own mixture from whole spices will of course give the most fragrant, authentic results. If you'd like to roast and grind the spices, simply substitute whole spices for the ground and heat in an ungreased skillet. Cook over medium heat for about 5 minutes, shaking pan once or twice to prevent burning. (Or bake the spices for 30 minutes in a 200 degree F oven.) Grind in a mortar and pestle or blender (a food processor won't work), and sieve to remove any coarse bits.

Makes 3/4 cup
Source: Hot and Spicy by Marlena Spieler