Fine Spice Blend
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 2 count nutmeg
- 50 g Ceylon (queen's) cinnamon
- 30 g clove-scented pepper (pepe garofanato)
- 20 g cloves
- 20 g sweet almonds
Instructions
- Combine nutmeg, Ceylon cinnamon, clove-scented pepper, cloves, and almonds (optionally with mace).
- Pound together in a bronze mortar and sift through a fine silk sieve.
- Store airtight in a stoppered glass jar.