Polynesian Spice Blend

From the Vitality Food Feature ‘GIFTS FROM THE KITCHEN‘.

I use cinnamon as a sweet flavouring in both sweet and savoury dishes. It imparts an aromatic ‘Island’ taste to dishes. My favourite ground, or stick, cinnamon is premium Vietnamese, but Cinnamomum zeylanicum is a close second. Both are much sweeter (with a pure, never bitter, cinnamon flavour) than the common Cinnamomum cassia, which is the cinnamon most often found in supermarkets.

By the way, see the label on the jar? It was designed by my daughter as a gift to me. So every time I use (or give) my own spice blends, I think of her.

For this recipe you will need two small dark glass jars (1/4 cup capacity), lids and labels. (Makes ½ cup.)

Ingredients

• ¼ cup toasted coconut flakes
• ¼ cup coconut sugar crystals
• 1 Tbsp ground cinnamon (see Recipe Notes)
• 1 tsp ground allspice
• 1 tsp sea salt
• ½ tsp ground cloves

1) In a mortar (using a pestle) or small electric grinder, pound or grind toasted coconut until coarse or finely ground. Transfer to a bowl and add coconut sugar, cinnamon, allspice, salt and cloves. Mix well and transfer to a jar.

2) Cap, label and store in a cool place for up to 3 months.

3) (To view a recipe for Tandoori Spice Blend, see extended version of this article posted at www.vitalitymagazine.com)