Instructions

1. To expedite the process, buy spices already ground into powder form. Mix the spices together in equal parts. You decide how much spice mix to make — just be sure to add equal amounts of each spice.

2. For a culinary challenge, and a better-tasting mix, start with whole spices. In a small frying pan, on medium-high heat dry the allspice, peppercorns, cinnamon (broken into pieces), cloves, fenugreek seeds, and the nutmeg. Be very careful with the fenugreek; if the seeds burn they become quite bitter.

   The aroma of these spices roasting is alone worth the effort. Place each dried spice into a grinder — a coffee grinder works fine — and grind it into a powder. Mix the powders together in equal parts.

3. Store the powdered spice mixture in a glass jar. Mason jars work well, but any air-tight container will do. Shake the jar to blend the spices. The mix should keep well in the pantry, though you can store it in the refrigerator if you're concerned about temperature fluctuations in your kitchen.

4. Rub the spice mixture onto your favorite cut of meat at least two hours prior to cooking or barbecuing.