Serves: 5
Total Calories: 8

3 tablespoons cumin seeds
3 tablespoons coriander seeds
1 tablespoon peppercorn, black
2 teaspoons cardamon pods, green
1 teaspoon cardamon pods, black (optional)
1 piece cinnamon stick (2 inches)
1/2 nutmeg, whole
2 bay leaves
1/2 teaspoon mace blades
1/4 teaspoon cloves, whole
1 teaspoon ginger, ground

1. Combine the cumin seeds, coriander seeds, peppercorns, green and black cardamom, cinnamon stick, nutmeg, bay leaves, mace, and cloves in a dry skillet. Cook over medium heat, shaking the pan, until lightly toasted and fragrant, about 3 minutes. Transfer to a bowl and cool.

2. Place the mixture in a mortar and grind to a fine powder with the pestle. Or use a spice mill. Place the mixture in a jar, add the ginger, and twist the lid on airtight shake to mix. Store away from heat and light for up to 6 months.

Makes about 1/2 cup enough for 3 to 4 pounds meat, poultry, or seafood

Nutritional Facts:

Serves: 5
Total Calories: 8
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
Anchovy Butter
Basil Marinade
Berber Marinade
Bourbon Butter Basting Sauce
Brazilian Lamb Marinade
Cajun Rub
Colombo Powder
Creole Rub Seasoning
Curry Butter
Escargot Butter
Greek Rub
Herbes De Provence
Indian Roasted Spice Powder / Garam Masala
Israeli Rub / Haway
Jamaican Jerk Marinade
Japanese Garlic Butter
Ketjap Butter
Korean Sesame Salt
Maitre d'Hotel Butter
Marchand de Vin Butter
Marrakesh Rub
Memphis Rub
Mexican Fish Baste
Mexican Smoked Chile Marinade / Adobo
Miami Spice
Nicoise Rub For Lamb And Steaks
Provencal Grilling Mixture For Fish
Puerto Rican Seasoning Sat / Sazon
Quick Garam Masala
Quick Hawaij
Rouquefort Butter
Sichuan Seasoned Salt
Teriyaki Marinade
Tunisian Rub / Tabil
Vinegar-Based Mop Sauce
White Wine Marinade For Seafood