Warm Spice Blend conjures up images of winter and the holiday season, of the buttery-fruity aromas of cookies and fruitcakes baking, of the air scented with sweet cinnamon, clove, nutmeg, allspice, and ginger. The holidays are unthinkable without this extreme aromatic blend. Use it in fruitcakes, spice cakes, spice cookies, and , if you fancy, spice tea. Although predominantly associated with sweet baking, Warm Spice Blend is equally good in savory dishes, particularly winter vegetable stews, as in Split Pea and Winter Vegetable Stew with Warm Spices.
- 4 tsp ground cinnamon
- 2 tsp ground allspice
- 2 tsp ground ginger
- 2 tsp ground cloves
- 2 tsp freshly grated nutmeg
- 1 tsp start anice or ground anise
Combine all spices and transfer to an airtight container. May be stored in a cool dry place for up to 3 months; the pungent aroma begins to diminish after 3 weeks.
Makes ¼ cup
Source: Savoring Spices and Herbs Copyright © 1996 by Julie Sahni, William Morrow and Company, Inc.
