Table of Contents

This Iraqi version of the regional blend is sweet and fragrant, and can be used as an all-purpose rub, marinade, or seasoning. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the book.

Ingredients:

• 1 tbsp black peppercorns
• 1 tbsp allspice
• 1 tsp cloves
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp cinnamon
• 1 tsp grated nutmeg

How to make

1. Ground the whole spices and combine with the cinnamon and cumin