This spice mix adds an incredible flavour and aroma to any grilled or roasted meats and curries. It can be used as a dry rub or mixed with oil or yoghurt for a marinade. If using as a marinade, rub it into the meat with a little salt, cover and refrigerate for at least 4 hours.

Recipes where I’ve used this spice mix –

• {Jamaican goat curry}

jamaican spice mix

makes ¾ cup

• 1 tsp cloves
• 2 tsp black peppercorns
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 3 tsp fenugreek seeds
• 4 tsp coriander seeds
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 3 tsp cayenne pepper
• 5 tsp turmeric

Place the whole spices (first six) in a small frying pan over medium heat for a couple of minutes to toast. Place the toasted spices in a mortar along with the remaining ground spices and pound to a powder using the pestle. Alternatively use a spice grinder.

Store in a sealed jar in the pantry.