How to cook the best Halloween spices

Here’s how to cook your favourite Halloween spices.

What to look out for: The first thing you need to know is that your Halloween spices need to be aged for a minimum of 12 months.

This means they must be aged on a wooden stick, which will be protected from the elements and keep it looking fresh for at least six months.

If you have an old wooden stick to protect it, you can use that instead.

Once you’ve aged the spices for the maximum period of 12 hours, then you can add them to the mix.

Once the spices are aged, you’re ready to cook them.

This is where things get tricky.

While you can always add them into a blender or food processor, if you’re not a fan of using a blender, you might want to start by adding a pinch of salt.

This will give your spices a slightly nutty flavour.

Once that’s added, add the spices to a blender and process until the mixture is very smooth.

Add in the dried herbs and spices, and you’re good to go.

Next, you need some black pepper.

To make black pepper, heat a little olive oil in a small pan and add a pinch each of black pepper and ground cinnamon.

Fry the black pepper for a few minutes, then add in the ginger and a dash of cinnamon.

You’ll notice the ginger will smell really sweet.

Now, add in a splash of water, a little of the vinegar, and a pinch or two of ground black pepper to taste.

Mix the mixture together and stir well, then pour the mixture into a glass container.

Pour over ice-cold water and allow to sit for two hours.

This should give you a thick, creamy, slightly spicy sauce that will keep your Halloween spice mixtures nice and fresh.

This makes a good addition to your Halloween cocktail.

If that sounds like a bit of a hassle, then remember that you can cook your spices on a grill for an hour at a time, or on a low flame for a couple of minutes.

The best part about this process is that the spices will keep their flavour and texture for a long time, so if you want to cook an entire batch, you’ll need to cook it over a low heat for two or three hours at a minimum.