8 star anise = 2 tb = 2 ts

1
1
1
1
1
#

teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
Mix

ground cinnamon
ground cloves
fennel seed, toasted and ground
ground star anise
szechuan peppercorns, toasted and ground

3 tablespoons cinnamon
6 star anise or 2 teaspoons anise seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3/4 teaspoon ground cloves
# Grind to mix
2 tablespoons ground star anise
2 tablespoons ground fennel seeds
2 teaspoons crushed cassia
2 teaspoons crushed Szechuan peppercorns
1/4 teaspoon ground cloves
# Mix
2 teaspoons of Szechuan peppercorns roasted
8 star anise
1/2 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground fennel seeds
# Grind to mix
2
2
1
1
1
1
#

whole star anise

teaspoons Szechuan peppercorns (or generic peppercorns)
teaspoon cloves
teaspoon fennel
teaspoon coriander seed (optional)
cinnamon stick, broken into a few pieces
Grind to mix

1
6
1
1
2
#

tablespoon Sichuan peppercorns

star anise
teaspoons whole cloves
stick cinnamon
tablespoons fennel seeds
Grind to mix

20g Sichuan Peppercorn

20g star anise
10g fennel seeds
10g cinnamon or cinnamon powder
8g cloves
# grind to mix
4 tsp Schezuan peppercorns (tirphal)
16 whole star anise (chakri phool)
12 cloves (laung / lavang)
10 cinnamon (dalchini) sticks
2 tbsp fennel seeds (saunf)
# Grind to mix
1 1/2 tb star anise ground

2 1/2 ts fennel seeds ground

1 1/2 ts cinnamon
1/2 ts Szechwan pepper
1/2 ts cloves ground
optional:
1/2 ts white pepper
1/2 ts ground ginger
1 tablespoon cinnamon powder
1 tablespoon clove powder
1 tablespoon fennel seed powder
1 tablespoon Szechwan peppercorn powder
1 tablespoon star anice powder
Optional
black pepper
ginger
nutmeg
licorice.
Add 1 teaspoon ground ginger
1 teaspoon nutmeg.
+++++++++++++++++++++++++
Moroccan
4 tsp. sweet paprika
1/2 tsp. hot paprika [chilli powder]
4 tsp. ground cumin
4 tsp. freshly ground black pepper
1 tsp. ground ginger
1/2 tsp. turmeric
1 tsp. ground cinnamon
1. Combine sweet paprika, hot paprika, cumin, pepper, ginger, turmeric, and cinn
amon in a small lidded jar. Shake well to mix.
Egyptian
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg/allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Lebanese
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon

allspice
black pepper
cinnamon
clove
nutmeg
ground fenugreek
ground dry ginger

Lebanese - equal quantities

Nutmeg
Ginger
Allspice
Fenugreek
Cloves
Cinnamon

Black pepper
Arabic
cumin
paprika
coriander
nutmeg
cloves
cinnamon
black pepper
(cardamom)
8Spice
1/2 cup ground black pepper
1/2 cup ground cumin
1/2 cup paprika
1/4 cup ground coriander
1/4 cup ground cloves
4 teaspoons ground nutmeg
4 teaspoons ground cinnamon
2 teaspoons ground cardamom
Arabic Baharat
2 tbsp fresh ground black pepper
2 tbsp ground cumin
tbsp ground coriander
1 tbsp ground cloves
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground cardamom
Turkish Baharat
2 tbsp fresh ground black pepper
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground mint
1 tbsp ground cloves
1 tsp nutmeg
1/2 tsp ground cardamom
pinch of ground cinnamon
Levant Baharat
1/4 cup black peppercorns
1/4 cup allspice berries
Syrian Baharat
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
Tunisian Baharat
1 tsp ground cinnamon
1 tsp dried rose petals
1 tsp black pepper
Kebsa spices (i.e. Gulf baharat)
1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon

1 1/2 tsp ground loomi (dried lime)

1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1/2 tsp saffron threads
Syrian Seven Spice. 1 tablespoon AU
1 tsp ground allspice
1/2 tsp each cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/2 tsp finely ground black pepper
1/2 tsp nutmeg
1/2 tsp ground cloves
=================================
INGREDIENTS
1/2 cup coriander seed
2 tablespoons cloves
1/2 cup cumin seed
2 tablespoons brown cardamom pods
3 tablespoons black peppercorns
1 tablespoon nutmeg
2 tablespoons cinnamon
2 teaspoons bay leaves
1 tablespoon ground ginger
Lightly roast everything except the ground ginger under low to medium heat or in
a low oven.
Do not let the spices brown.
They should give off a light steam.
When the spices give off an aroma, remove from the heat, cool and grind in batch
es. After grinding, add the ground ginger, mix thoroughly and store in an airtig
ht container. This will last almost indefinitely. Makes about 14 ounces For an a
romatic garam masala, omit the peppercorns and ginger.
Arabian Spice
about 3 cups
1/3 cup black pepper (freshly ground is best)
1/3 cup ground coriander seed
1/4 cup ground cinnamon
1/4 cup ground cloves
1/2 cup ground cumin
3 tablespoons ground cardamom
1/4 cup ground nutmeg
1/2 cup paprika (or part cayenne, depending on taste)
1/4 cup turmeric
1 tablespoon ground ginger
1 tablespoon allspice
1 tablespoon broken bay leaf, ground
1/4 cup dried limes, ground (loomi)(remove seeds before grinding)
Grind and mix all ingredients after roasting as above; store in a tightly sealed
jar.
Bahrat/baharat
1/4 cup black peppercorns
1/8 cup coriander seeds

1/8 cup cinnamon bark

1/8 cup cloves
1/4 cup cumin seeds
1 Tablespoon cardamom seeds
1/8 cup ground nutmeg
1/4 cup ground paprika
Grind together the spices except the nutmeg and paprika. Mix the nutmeg and papr
ika. Stir the two mixes together. Store in airtight container up to six months o
r in freezer.
Ras-el Hanout
2 tablespoons ground cinnamon
1 tablespoon turmeric
1/2 tablespoon freshly ground
1/4 tablespoon freshly ground
1/4 tablespoon freshly ground
1/4 tablespoon freshly ground

black pepper
nutmeg
cardamom seed
clove