Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Ketjiap Spice Mix Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/3 cup Use to make Junoon chef Vikas Khanna's Tree of Life Cauliflower. Ingredients 1 tablespoon allspice berries 1 tablespoon mace blades 1 tablespoon whole black peppercorns, preferably tellicherry 1 tablespoon cumin seeds ½ teaspoon whole cloves 1 tablespoon ground cinnamon Directions Place all ingredients in a small heavy-bottomed skillet and toast over medium heat for 1 minute. Remove from heat and let cool. Transfer spices to a spice grinder; grind until a fine powder forms. Store in a nonreactive airtight container for up to 2 months. Rate it Print