If you like to brighten your scotch snuff, you might want to try this mix: 2 Tsp of ground Ginger 1/2 Tsp of ground Cardamom 1/2 Tsp of ground Cinnamon A healthy Dash of ground Cloves A healthy Dash of ground Nutmeg Blend well and add to your tastes

Ooh. That sounds good! How does one get on your mailing list? It even sounds like a good pie!

It also is great for making tea. Just a tsp of it to your tea and add sweet cream

Good stuff!

To how much soctch? One regular jar’s worth? I have garam masala I already mixed up with spices I hand ground. Mine is corriander, cardamom, cinnamon and I think cumin and fennel, but need to check my recipe. Also I forget the ratios, but you’re onto something, it does sound good with scotch snuff. You can’t beat fresh ground spices, though.

Speaking of which, since I know we have some professional chefs on the forum, what material of mortar & pestle is best for spice grinding? I’ve been using a smooth as glass pharmacy type porcelain one that was formerly a dentist’s. I’ve been using it ever since I took an interest in spices. It gets the job done, but seems to take more time and work since its so smooth.

I did a mix in the thread “Going Natural” My experiment was with Lorillard because I wanted the grassy note and added other things to it. It was 3 heaping teaspoons which I think would be a entire small can. I use a snuff grinder and Mr. Snuff sells them also (things need to be dry or very low moisture for those to work properly)

i like cardamom too. Also i like coffee with it.

Speaking of which, since I know we have some professional chefs on the forum, what material of mortar & pestle is best for spice grinding? I’ve been using a smooth as glass pharmacy type porcelain one that was formerly a dentist’s. I’ve been using it ever since I took an interest in spices. It gets the job done, but seems to take more time and work since its so smooth.

@Zander A Molcajete or Mexican mortar and pestle works great. It is made from lava & you can get one at just about any Latin grocer.

But, having a rough interior, won’t that kind of hold spice notes for the next batch? I was told once in a Mexican restaurant that they rarely clean theirs, maybe just emptying them, because the spices they grind in them are typically all the same. I have a smooth one, and agree they are a PIA. I’ve been using a cheap coffee grinder (the one with the whirling sharp blade, not the burr type). Yeah, you have to gring a LOT at a time, but the stainless interior wipes clean. I’ve gotten a nice spice grinder from Mr. Snuff, that works quite well. It makes a pretty fair powder. The coffee grinder is good for the tobacco, most times. But hey, I’m just a tyro at making my own. Some guys here are close to making commercial qualities and amounts, it seems.

Count me as the guy that gives everything freely. If I figure something out and it makes your snuff better, I am happy

@MattheFox I’m still waiting to get on your mailing list. The Masala sounds like it would be good w/ a chicken sammich. :-w

A Masalanaise? (laughing)