Pepper Recipe

This versatile spice blend combines the warmth of cinnamon and ginger with the pungent heat of mustard seeds and black peppercorns. The addition of allspice, cloves, and mace adds depth and complexity, while dill and coriander provide earthy, herbal notes. Crumbled bay leaves and dried red pepper contribute a subtle savory backbone and a gentle kick. This mixture is incredibly useful in the kitchen for seasoning meats, enriching pickling brines, or creating flavored oils. Its robust profile stands up well to long, slow cooking, making it ideal for curries, braises, and marinades. Keep this homemade blend on hand to elevate everyday dishes with professional-grade seasoning. It&# 226;ÂÂs a staple for any cook who loves building layers of flavor from scratch.

Cuisine: Global

Courses: Breakfast

Difficulty: Beginner

Servings: 1

Calories: 909.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This versatile spice blend combines the warmth of cinnamon and ginger with the pungent heat of mustard seeds and black peppercorns. The addition of allspice, cloves, and mace adds depth and complexity, while dill and coriander provide earthy, herbal notes. Crumbled bay leaves and dried red pepper contribute a subtle savory backbone and a gentle kick. This mixture is incredibly useful in the kitchen for seasoning meats, enriching pickling brines, or creating flavored oils. Its robust profile stands up well to long, slow cooking, making it ideal for curries, braises, and marinades. Keep this homemade blend on hand to elevate everyday dishes with professional-grade seasoning. It&# 226;ÂÂs a staple for any cook who loves building layers of flavor from scratch.

Ingredients

4 Inch cinnamon sticks
1 Inch piece dried ginger root
2 Tablespoons mustard seed
2 Teaspoons whole allspice
2 Teaspoons black peppercorns
2 Teaspoons whole cloves
2 Teaspoons dill seed
2 Teaspoons coriander seed
2 Teaspoons whole mace, crumbled
8 Bay leaves, crumbled
1 Whole 1 1/2-inch dried red pepper, chopped

Directions

1
Break the cinnamon sticks into smaller pieces, roughly 1/2 inch long.
2
Place all spices (cinnamon, ginger, mustard seeds, allspice, peppercorns, cloves, dill, coriander, mace, bay leaves, and red pepper) into a clean, dry spice grinder or mortar and pestle.
3
Grind the spices until they reach your desired consistency, from a coarse powder to a fine blend.
4
Transfer the ground spice mixture into an airtight container for storage.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 909.2kcal

% Daily Value *
Total Fat 18.3g29%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 110.3mg5%
Total Carbohydrate 238.1g80%
Dietary Fiber 107.9g432%
Sugars 4.1g
Protein 20.9g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in a cool, dark place for up to 6 months to maintain freshness.

Variations: For a smoother texture, sift the ground spices after grinding. Adjust the amount of red pepper to control heat levels.

Usage: This blend is excellent for pickling vegetables, seasoning roasted meats, or adding depth to soups and stews.

Keywords: spice blend, cinnamon, ginger, mustard seed, allspice, peppercorns, cloves, dill, coriander, mace, bay leaves, red pepper, seasoning, aromatic, homemade, whole spices, marinade, braising, pickling, flavorful

Read it online: https://www.chefs-mate.com/recipe/pepper-recipe-102/