4 cinnamon sticks, 3" long
1 dried ginger root, 1" long
2 tsp. yellow mustard seed
2 tsp. whole allspice
1 whole red pepper, 1 1/2" long, chopped med. fine
2 tsp. whole black pepper (peppercorns)
2 tsp. whole cloves
2 tsp. dill seed
2 tsp. coriander seed
2 tsp. whole mace, crumbled fine
8 bay leaves, crumbled fine

In a clean cloth pound the cinnamon sticks and ginger root until finely crumbled. Discard stringy portion of ginger root. Mix all ingredients together thoroughly. Store in container with tight fitting lid. Makes 2/3 cup.