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This recipe is from the SBS Food Safari. You can store this mixture for up to six months and add it to your tea.

INGREDIENTS

  • 1 ¼ cinnamon sticks
  • 6 cloves
  • 4 black peppercorns
  • 6 green cardamoms
  • 1 teaspoon ground ginger
  • 1 teaspoon fennel seeds

METHOD

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.

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