| Amount | Measure | Ingredient — Preparation Method |
| 2 | teaspoons | Anise Seeds — crushed |
| 2 | teaspoons | Black Pepper — fresh ground |
| 2 | teaspoons | Fennel Seeds — crushed |
| 2 | teaspoons | Cloves — ground |
| 2 | teaspoons | Cinnamon — ground |
| 1 1/2 | teaspoons | Ginger — ground |
| 1/2 | teaspoon | Allspice — ground |
Using a large bowl, combine all ingredients, mixing well with a wire whip.
Place in an airtight container or foil pouch, and label. Use to flavor fish
or pork. Yield: 1/4 cup.
Note: Store herb containers in a dark, cool, dry place for up to six months.
Heat weakens spice flavors, so avoid displaying
seasonings on open racks above or near stove tops or ovens. Store
seldom-used seasonings in the freezer to maintain freshness.
Recipe By – Real Food for Real People