French Spice Blend (16Th Century)

• 4 tablespoons (about 30g) ground cinnamon
• 4 tablespoons (about 30g) ground ginger
• 2 tablespoons (about 15g) ground nutmeg &/or mace
• 2 tablespoons (about 15g) ground black peppercorns (round pepper)
• 1 tablespoon (about 7g) ground long pepper (featured in attached drawing)
• 1 tablespoon (about 7g) ground grains of paradise
• 1 tablespoon (about 7g) ground galingale (a relative of ginger)

1. Get whole spices if you can, roast (optional) and grind them in a coffee grinder or blender. Measure and mix.
2. If whole spices are not available, use ground ones from a store freshly opened and/or where turnover is high. Measure & mix.
3. Put in air-proof container, and keep in a dark, cool cupboard for up to a year.
4. If you want less or more, pick another measure (e.g., teaspoons instead of tablespoons) but maintain the ratios used here.

ground cinnamon, ground ginger, ground nutmeg, ground black, pepper, paradise, ground galingale

Taken from food52.com/recipes/75529-french-spice-blend-16th-century (may not work)