Kitchen pepper


  • 30g ground ginger
  • 15g ground cinnamon
  • 15g ground black pepper
  • 15g ground allspice
  • 15g ground nutmeg
  • 1 teaspoon ground cloves
  • 170g salt (optional)


This pungent blend of spices is from A new system of domestic cookery, by Maria Rundell (1816). The original recipe adds salt, which you may prefer to omit, adding salt to taste, in whatever dish you are cooking. Use in slow cooked meat dishes, 'brown' sauces, gravy or soups, for depth and complexity.
As with any spice blend, particularly those from past times, we cannot know the age, quality or pungency of the spices, so adjust to your liking.


Combine all ingredients and mix well. Store in an airtight jar, allowing a few days before using for flavours to meld. Use to taste.

As with most pre-ground blends, if made with good quality spices, the mixture will keep for approximately 18 months before losing its flavour.

This recipe appeared in the post Spices: spirit and soul on June 30, 2016.

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