This recipe is from the SBS Food Safari. You can store this mixture for up to six months and add it to your tea.
- 1 ¼ cinnamon sticks
- 6 cloves
- 4 black peppercorns
- 6 green cardamoms
- 1 teaspoon ground ginger
- 1 teaspoon fennel seeds
Dry roast all the ingredients except the ginger for about 1-4 minutes.
Then add the ginger and leave to cool. Grind down in a pestle & mortar or a coffee grinder.
Keep in an airtight container for up to 6 months.
Add ¼ teaspoon to flavour 2 cups of tea.