Nine-Spice Mix

As a child, Reem would walk through Jerusalem’ old city with her mother, where they’d buy whole spices to make this fragrant, all-purpose blend. Toasting the spices before grinding brings out their fruity notes, resulting in an intensly aromatic mixture.

Active Time:
20 mins
Total Time:
1 hrs 20 mins
Yield:
Makes about 3/4 cup

Ingredients

  • 6 tablespoons whole allspice

  • 6 cassia bark sticks or cinnamon sticks

  • 3 tablespoons coriander seeds

  • 1 tablespoon black peppercorns

  • 1 teaspoon cardamom seeds

  • 1/2 teaspoon cumin seeds

  • 10 whole cloves

  • 2 blades mace

  • 1/2 whole nutmeg, crushed

Directions

  1. Stir together all ingredients in a large skillet over medium-low, and cook until very fragrant but not burned, about 10 minutes, stirring often for the first 4 minutes and stirring constantly during the last 6 minutes. Remove from heat, and let cool completely, at least 1 hour. v

  2. Working in 3 batches, transfer spice mixture to a spice grinder, and grind until mixture becomes a fine powder, about 30 seconds. Transfer to an airtight container.

Make Ahead

The spice mixture may be stored in an airtight container for up to 3 months.

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