Italian spice mixture is good sprinkled on chicken or pork chops to be grilled or baked, to flavor a loin of pork to be stuffed and roasted, and rubbed onto a shoulder of lamb to be slow-roasted, wrapped in foil with apricot leather or different dried fruits.
- 1 tbsp white or black peppercorns
- 1⁄2 nutmeg
- 1 tsp juniper berries
- 1⁄4 tsp whole cloves
Directions: grind all the spices in an electric spice grinder (it may be simpler if you crush the nutmeg first with a rolling pin). Store the powder in an airtight container or in a plastic bag in the freezer for 3–4 months.