Spiced Sugar



  • cloves 3
  • black peppercorns 2 tsp, cracked
  • green cardamom pods 15, seeds removed, husks discarded
  • ground cinnamon ½ tsp
  • sugar 350 g/12 oz


This is good for adding mildly pungent spiciness to any number of sweet dishes. Mix with yogurt for an aromatic creamy dessert, use instead of plain sugar in cakes and biscuits, or sprinkle over pancakes or strawberries. I love it stirred into sparkling pomegranate seeds marinated in ruby port.

Using a mortar and pestle, grind the cloves, cracked peppercorns and cardamom seeds to a coarse powder. Add the cinnamon, then stir into the sugar. Store in a screw-top jar for up to 3 months.