Ingredients:

4 cinnamon sticks (each about 7cm long)
1 piece dried ginger (3cm long)
2 tbsp mustard seeds
2 tbsp whole allspice berries
2 tbsp whole black peppercorns
2 tbsp whole cloves
2 tbsp dill seeds
2 tbsp coriander seeds
2 tbsp whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red chilli (4 cm long), chopped or crumbled medium fine, seeds and all (or 2 piri-piri chillies)

Preparation:

Method:

Prepare the cinnamon sticks and dried ginger by placing in a kitchen towel, wrapping up in this and bashing with a rolling pin or hammer until they have crumbled. Discard any stringy parts from the ginger then place with the other ingredients. Place the ingredients, in batches, into a coffee grinder and grind to a medium paste.

Place in a small air-tight jar and place in your spice cupboard. It will keep for up to 2 months.