8 star anise = 2 tb = 2 ts1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon fennel seed, toasted and ground1 teaspoon ground star anise1 teaspoon szechuan peppercorns, toasted and ground# Mix3 tablespoons cinnamon6 star anise or 2 teaspoons anise seeds1 1/2 teaspoons fennel seeds1 1/2 teaspoons szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns3/4 teaspoon ground cloves# Grind to mix2 tablespoons ground star anise2 tablespoons ground fennel seeds2 teaspoons crushed cassia2 teaspoons crushed Szechuan peppercorns1/4 teaspoon ground cloves# Mix2 teaspoons of Szechuan peppercorns roasted 8 star anise1/2 teaspoon ground cloves1 tablespoon ground cinnamon1 tablespoon ground fennel seeds# Grind to mix2 whole star anise2 teaspoons Szechuan peppercorns (or generic peppercorns)1 teaspoon cloves1 teaspoon fennel1 teaspoon coriander seed (optional)1 cinnamon stick, broken into a few pieces# Grind to mix1 tablespoon Sichuan peppercorns6 star anise1 teaspoons whole cloves1 stick cinnamon2 tablespoons fennel seeds# Grind to mix20g Sichuan Peppercorn20g star anise10g fennel seeds10g cinnamon or cinnamon powder8g cloves# grind to mix4 tsp Schezuan peppercorns (tirphal)16 whole star anise (chakri phool)12 cloves (laung / lavang)10 cinnamon (dalchini) sticks2 tbsp fennel seeds (saunf)# Grind to mix1 1/2 tb star anise ground2 1/2 ts fennel seeds ground1 1/2 ts cinnamon 1/2 ts Szechwan pepper 1/2 ts cloves groundoptional: 1/2 ts white pepper 1/2 ts ground ginger1 tablespoon cinnamon powder1 tablespoon clove powder1 tablespoon fennel seed powder1 tablespoon Szechwan peppercorn powder1 tablespoon star anice powderOptionalblack peppergingernutmeglicorice. Add 1 teaspoon ground ginger 1 teaspoon nutmeg.+++++++++++++++++++++++++Moroccan4 tsp. sweet paprika1/2 tsp. hot paprika [chilli powder]4 tsp. ground cumin4 tsp. freshly ground black pepper1 tsp. ground ginger1/2 tsp. turmeric1 tsp. ground cinnamon1. Combine sweet paprika, hot paprika, cumin, pepper, ginger, turmeric, and cinnamon in a small lidded jar. Shake well to mix.Egyptian2 tablespoons ground black pepper2 tablespoons paprika2 tablespoons ground cumin1 tablespoon ground coriander1 tablespoon ground cloves1 teaspoon ground nutmeg/allspice1 teaspoon ground cinnamon1/2 teaspoon ground cardamomLebanese1 tablespoon allspice1 tablespoon black pepper1 tablespoon cinnamon1 tablespoon clove1 tablespoon nutmeg1 tablespoon ground fenugreek1 tablespoon ground dry gingerLebanese - equal quantitiesNutmegGingerAllspiceFenugreekClovesCinnamonBlack pepperArabiccuminpaprikacoriandernutmegclovescinnamonblack pepper (cardamom)8Spice1/2 cup ground black pepper 1/2 cup ground cumin 1/2 cup paprika 1/4 cup ground coriander 1/4 cup ground cloves 4 teaspoons ground nutmeg 4 teaspoons ground cinnamon 2 teaspoons ground cardamomArabic Baharat2 tbsp fresh ground black pepper2 tbsp ground cumintbsp ground coriander1 tbsp ground cloves1 tsp nutmeg1 tsp ground cinnamon1/2 tsp ground cardamomTurkish Baharat2 tbsp fresh ground black pepper2 tbsp ground cumin1 tbsp ground coriander1 tbsp ground mint1 tbsp ground cloves1 tsp nutmeg1/2 tsp ground cardamompinch of ground cinnamonLevant Baharat1/4 cup black peppercorns1/4 cup allspice berriesSyrian Baharat2 tsp allspice1 tbsp cinnamon1 1/2 tsp nutmeg1 1/2 tsp clovesTunisian Baharat1 tsp ground cinnamon1 tsp dried rose petals1 tsp black pepperKebsa spices (i.e. Gulf baharat)1 tbsp red pepper1 1/2 tsp cumin1 1/2 tsp cinnamon1 1/2 tsp ground loomi (dried lime)1 tsp cloves1 tsp black pepper1 tsp ground cardamom1 tsp nutmeg1 tsp ground coriander1/2 tsp saffron threadsSyrian Seven Spice. 1 tablespoon AU1 tsp ground allspice1/2 tsp each cinnamon1/2 tsp ground coriander1/2 tsp ground cardamom1/2 tsp finely ground black pepper1/2 tsp nutmeg1/2 tsp ground cloves=================================INGREDIENTS1/2 cup coriander seed2 tablespoons cloves1/2 cup cumin seed2 tablespoons brown cardamom pods3 tablespoons black peppercorns1 tablespoon nutmeg2 tablespoons cinnamon 2 teaspoons bay leaves1 tablespoon ground gingerLightly roast everything except the ground ginger under low to medium heat or in a low oven.Do not let the spices brown.They should give off a light steam.When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.Arabian Spiceabout 3 cups1/3 cup black pepper (freshly ground is best)1/3 cup ground coriander seed1/4 cup ground cinnamon1/4 cup ground cloves1/2 cup ground cumin3 tablespoons ground cardamom1/4 cup ground nutmeg1/2 cup paprika (or part cayenne, depending on taste)1/4 cup turmeric1 tablespoon ground ginger1 tablespoon allspice1 tablespoon broken bay leaf, ground1/4 cup dried limes, ground (loomi)(remove seeds before grinding)Grind and mix all ingredients after roasting as above; store in a tightly sealed jar.Bahrat/baharat1/4 cup black peppercorns1/8 cup coriander seeds1/8 cup cinnamon bark1/8 cup cloves1/4 cup cumin seeds1 Tablespoon cardamom seeds1/8 cup ground nutmeg1/4 cup ground paprikaGrind together the spices except the nutmeg and paprika. Mix the nutmeg and paprika. Stir the two mixes together. Store in airtight container up to six months or in freezer.Ras-el Hanout2 tablespoons ground cinnamon 1 tablespoon turmeric 1/2 tablespoon freshly ground black pepper 1/4 tablespoon freshly ground nutmeg 1/4 tablespoon freshly ground cardamom seed 1/4 tablespoon freshly ground clove