Submitted by: Amanda from Chicago, IL
Yield: approx. 3.5 oz
Grind lavender buds and strain through a fine sieve. Mix all spices together, store in an airtight container.
More About This Recipe
I usually "toast" the spices for a few seconds before adding them to my dish. Optional additions: Allspice Orris root Fenugreek Bay Leaves Rose petals (dried) Grains of Paradise Monk's pepper Ash berries