Kitchen Spice

Oxmoor House
1/2 cup


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2 tablespoons salt
1 tablespoon dried lemon peel
1 tablespoon dry mustard
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons pepper
2 teaspoons red pepper


Combine all ingredients in a small mixing bowl, mixing well. Store in an airtight container.

Rub on roasts, lamb, veal, spareribs, or other meats. Allow 2 teaspoons for a 4-pound roast; 1/4 teaspoon for a 1-pound cutlet. Add 1 teaspoon to a large pot of beef soup. Add 1/4 teaspoon to 1 cup of meat or vegetable gravy.

Created date

February 2010