We've all been there: buying a spice for a specific dish only to have it languish at the back of our spice rack or cupboard until the next clear-out, when it inevitably meets its fate in the trash. But fear not! I have a thrifty, simple solution that might just rescue some of those neglected ingredients.

Recently, I found myself in need of Allspice for a recipe, only to discover I didn't have a jar of it in my spice cupboard. Rather than splurge on something I might rarely use, I decided to get creative. After a quick investigation into the components of Allspice, I made a surprising revelation: every single one of them was already in my spice collection. Armed with this knowledge, I concocted my own Allspice blend on the spot!

This little DIY endeavour not only saved me money but also valuable cupboard space. In fact, I've extended this approach to crafting my own Ras el Hanout and many other combinations as well, that you can enjoy below.

ALLSPICE

INGREDIENTS:

Ingredients vary around the world.

For my Allspice I used Cinnamon, Cloves, Nutmeg and Juniper Berries.

METHOD:

If using ground spices just mix them up. If you are using whole spices, do toast them as it will add intensely to the flavour. Grind in a spice grinder to grind then add the remaining ground spices and mix well. Store in an airtight container and they will keep for around 6 months.

RAS EL HANOUT

A North African spice mix typically used in Tagines and Marinades

INGREDIENTS:

2 Tbsp Cumin Seed

2 Tbsp Coriander Seed

1 Tbsp Ground Cinnamon

1 Tsp Grounder Ginger

1 Tsp Ground Turmeric,

1/2 Tsp Cardoman Pods (seeds from around 10 cardamon pods.

METHOD:

Toast whole seeds in a dry pan until they become aromatic and have turned just a couple of shades darker. Grind in spice grinder to grind then add the remaining ground spices and mix well. Store in an airtight container and they will keep for around 6 months.

GARAM MASALA
Translated, "Garam" signifies "Hot" (in the context of spiciness, not temperature), while "Masala" refers to a blend of mixed spices.

INGREDIENTS:

2 teaspoons Coriander Seeds

2 teaspoons Cumin Seeds

1 teaspoon Black Peppercorns

1 teaspoon Fennel Seeds

1 teaspoon Green Cardamom seeds (seeds removed from pods)

½ teaspoon Black Cardamom seeds (seeds removed from pods)

½ teaspoon Cloves

½ teaspoon freshly ground Nutmeg

1 Cinnamon Stick (approximately 6 cm)

METHOD:

Toast the whole spices gently in a frying pan until they become aromatic, fragrant, and slightly darker in colour. This process significantly enhances their flavour. Ensure not to burn the seeds. Add the toasted spices along with the remaining ingredients to a spice grinder, and blend until you achieve a fine powder.

Store the spice blend in an airtight jar, away from direct light.

My Tip!

I purchased this little diamond piece of equipment for grinding, making hummus, pate and many other small dishes I quickly whizz up.  Shop below, but you can also find cheaper options on Amazon.

Cuisinart SG21U Electric Spice Grinder

£60.00