Description
As soon as September hits, all I want is my house to smell of cakes and warming spices. It’s understandable that when the days get shorter and the weather colder, we need that grounding, soothing quality in our lives. I love having all these spices in my pantry, but isn’t it annoying when you have to take them all out to add to a recipe? That’s why I decided to make my warming spice blend that I can use from September to March to make all the cakes and pies I want. Plus, this blend will also work well with savory dishes.
Ingredients
- 9 grams star anise, whole
- 9 grams Ceylon cinnamon, ground
- 8 grams cloves, whole
- 5 grams licorice powder
- 5 grams cardamom, whole
- 5 grams raw cacao nibs
- 5 grams allspice, whole
- 3 grams long pepper (Thippali), whole
- Optional: 1, 2 grams Tonka beans, whole (for those in the US, where Tonka can’t be found, the taste profile can be replaced with a mix of vanilla and nutmeg).
Instructions
- Add all the whole ingredients to a spice mill or a Nutribullet with a milling blade. Blend all until finely ground.
- Add the powder ingredients and pulse, and shake a few times until all gets mixed.
- Add the blend to a jar, close well, and store in a dark and cool place for a few months.
- If you don’t have access to Tonka beans, don’t worry, the blend will be amazing anyway. You can replace the flavor profile with vanilla or a mix of vanilla and nutmeg. However, if you also want to use the mix for savory dishes, don’t add vanilla to the blend. You can add vanilla to taste when baking or making sweet dishes.
Notes
If you don’t find some of the spices in the whole form, you can add them as powders.
