Instructions

1. Heat the oven to 300 degrees Fahrenheit. While waiting for the oven to reach the desired heat, prepare the other ingredients.

2. Grind the cinnamon, ginger, peppercorn, cloves, allspice and nutmeg coarsely until a paste forms out of the ingredients. They need to be blended well together in order to bring out each of the spice’s scent and flavor.

3. Stir together the paste and oil in a metal bowl or measuring cup metal using a wooden spoon. Set the metal bowl or measuring cup metal on the baking sheet. Place it inside the lower third of the oven for an hour.

4. Take it out of the oven and let it cool on a rack for 30 minutes. The oil will start to seep out as the bowl and its contents cool down.

5. Line the strainer with several pieces of cheesecloth. Place it on top of a jar. Be sure that the strained oil will fall directly into the jar. When the oil has been collected, put the jar lid on loosely and keep the jar inside the refrigerator. It has a shelf life of about two months.