1/2 c Mustard seed
1/4 c Coriander seed
1/4 c Fennel seed
1/4 c Whole allspice berries
1/4 c Whole cloves
1/4 c Dill seed
1/4 c Celery seeds
1/4 c Cinnamon sticks; crushed
1/4 c Black peppercorns; cracked
2 tb Dried ginger; coarse chopped
3 Dried red chilies; crushed
6 Dry California bay leaves;
- crushed
Blend all the ingredients together by placing them in
a jar, adding a lid and shaking them well.
NOTE: I usually whizz the bay leaf, ginger, cinnamon
and the chilies in the R2-D2 spice/coffee grinder.
Add a label with the date and list the ingredients.
Store the spice in a cool dark place for up to 12 months.
Or refrigerate. For really long-term storage use the
freezer compartment of your ice box.
