Method :
Crush the cinnamon quills, then grind all the other spices together. Store in an airtight, light-proof jar.
Advice :
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7,5 g saffron filaments dry fried, then powdered
24 cinnamon quills
25g cloves
15 g ginger, dried
15 g nutmeg, grated
7,5 g grains of paradise or 1 green cardamom
15 g brown sugar, soft
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