Hot Spice is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic blend of hot spices intended to flavour curries, meat stews and soups. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Spice.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HOT SPICE, a Delicious Adjunct to Chops, Steaks, Gravies, &c.
524. INGREDIENTS.—3 drachms each of ginger, black pepper, and cinnamon, 7 cloves, 1/2 oz. mace, 1/4 oz. of cayenne, 1 oz. grated nutmeg, 1-1/2 oz. white pepper.
Mode.—Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be increased, should the above not be enough to suit the palate.
Combine all the ingredients in a spice or coffee grinder and render to a fine powder. Spoon into an air-tight jar and store in a cool, dry, cupboard until required.
