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| 2 x ca. 450 g | Jamaica ginger |
| 1 3/4 x ca. 450 g | Yellow Mustard seed |
| 1 1/2 x ca. 450 g | Zanzibar cloves |
| 2 1/4 x ca. 450 g | Indian black pepper |
| 1 1/2 x ca. 450 g | Birdseye or Nyasa chillies |
| 3/4 x ca. 450 g | Mace |
| 3/4 x ca. 450 g | coriander seed |
| 3 1/2 x ca. 450 g | Pimento [allspice]. |
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An English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle.
Spice merchants have their own versions; here are two given in Law's Grocer's Manual (1950 edition). To make manageable domestic amounts, substitute 25 g (1 oz) or even 15 g (1/2 oz) for each pound. Note: Servings Set to 25 so that program can calculate
photographs of the herbs and spices- whole, mixed, ground.
by "Mary Spyridakis" <MSpork@msn. Com> on May 23, 97
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