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Spice Butter

  • Yield: Makes 1 Cup
Spice Butter

Source: Martha Stewart Living, November 2001


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


  1. Combine butter, salt, pepper, thyme, cumin, garlic powder, pepper flakes, allspice, cloves, and nutmeg in a bowl. Beat on medium with an electric mixer or by hand until thoroughly combined. Refrigerate until ready to use, for up to 4 days.

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