I first mixed this up many years ago (not this batch!) from a description in I Hear America Cooking, by Betty Fussell. It listed the spices, without the proportions, but it sounded interesting enough for me to come up with a version. I think I added a few things too.
Use this with chicken, fish, or pork, or in soups and stews. I made it up to use on Roast Chicken in a Clay Pot, but there will be about half of it left over. It’s not a bad idea to make it a few days in advance to allow the flavours to blend. Once made, keep it in a cool, dry, dark place for up to 2 months.
about 1/4 cup
15 minutes prep time
Grind Some Spices:
3 or 4 pods of green cardamom
1 teaspoon fennel seeds
1 teaspoon celery seeds
1 teaspoon dill seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
Crush the cardamom pods and remove the papery green husks. Add the remaining spices and grind well until everything is fine. Put them in a small bowl or jar.
Add Some Spices:
1 teaspoon rubbed tarragon OR basil
1 teaspoon rubbed thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 tablespoons sweet Hungarian paprika
Add the spices listed above to the ground spices. Blend well.
Last year at this time I made Balkan Sour Vegetable Soup.