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Spice Mix --pareve--kosher 1 tablespoon grnd. ginger 2 tablespoon onion powder 1 teaspoon ea. allspice, cinnamon &>>>> 1 cumin. 1/2 teaspoon ea. dry mustard & salt 1 tablespoon ea. dried rosemary & oregano 1 tablespoon mild curry powder 1/8 teaspoon cayenne pepper Combine all ingreds. in small bowl. Spoon into covered container and shake several times. Store in cool, dry place. Turn container upside down several times before using. Yield: Scant 1/2 c.; recipe may be doubled as needed. Keep this blend of herbs and spices on hand; and, before cooking, sprinkle over meats, fish, poultry and into soups and grains--you'll never have to give a thought to what's the right seasoning for what. You may come to the conclusion that it's a mix you can't do without. Frances Prince's New Jewish Cuisine
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