3 tbsp ground cinnamon
3 tbsp ground allspice
3 tbsp ground nutmeg
1 tsp ground ginger
2 tbsp finely ground black pepper
1 tsp cardamom
¼ tsp ground cloves (optional)
1 tbsp dried, ground roseleaf (optional)
In a medium bowl, mix all of the ingredients together and stir until fully combined.
Transfer to an airtight spice container, and store in a cool, dark place or refrigerator until needed.
Shared from “My Spiced Kitchen: A Middle Eastern Cookbook” by Yaniv Cohen with permission from Page Street Publishing Co.