Follow these steps for perfect results
cardamom seed
black cumin
black peppercorns
mace
cloves
cinnamon stick
tomato liquid
from cooked, strained tomatoes
vinegar
sharp
allspice
dry mustard
powdered cloves
black pepper
red pepper
olive oil
Bring the tomato liquid to a boil in a large pot.
In a separate bowl, combine the vinegar, allspice, dry mustard, powdered cloves, black pepper, and red pepper.
Add the spice mixture to the boiling tomato liquid.
Reduce heat to low and simmer for 3 to 4 hours, stirring frequently to prevent burning.
Allow the mixture to cool completely.
Pour the cooled mixture into sterilized bottles.
Top each bottle with 1/2 inch of olive oil to seal.
Cork the bottles tightly.
Expert advice for the best results
Adjust the amount of red pepper to control the spice level.
Use high-quality spices for the best flavor.
Ensure the bottles are properly sterilized to prevent spoilage.
For a smoky flavor, roast the spices lightly before grinding.
Everything you need to know before you start
15 minutes
Yes, can be made well in advance.
Serve in small jars or bottles with decorative labels.
Add to lentil soups (dal).
Use as a spice rub for chicken or fish.
Stir into vegetable curries.
Pairs well with the spice and acidity.
Discover the story behind this recipe
Common spice blend in Middle Eastern and South Asian cuisine.
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