I make this recipe and store it in a 48-ounce plastic rice container; it allows enough headroom to shake up the herbs and spices, plus has a wide mouth and tightly fitting screw-on top
Ingredients
SERVINGS: 1½ Cup(s)
- ½ cup bay leaves, crumbled
- ¼ cup yellow mustard seeds
- ¼ cup celery seeds
- 2 tablespoons peppercorns
- 2 teaspoons red pepper flakes
- 2 tablespoons allspice berries
- 2 teaspoons ginger
- 2 teaspoons cayenne
- 2 teaspoons smoked paprika
- 2 teaspoons sweet paprika
- 2 teaspoons white pepper
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon cardamom
- 1 teaspoon Saigon cinnamon
Instructions
Grind the bay leaves, mustard seed, celery seed, peppercorns, red pepper flakes and allspice berries in a spice mill, or a repurposed coffee grinder. Combine with the remaining ingredients and store in an airtight container in a cool, dry place for up to 1 year.
