A culinary mixture of imported spices.  Based on a recipe written down in 1770 by Harriot Pinckney Horry of South Carolina.   "Useful in all brown sauces," according to Mrs. Pinckney, this blend is an excellent meat rub for beef or pork, and a delicious addition to shepherd's pie and gravy.  Contains salt, ginger, cinnamon, nutmeg, black pepper, cloves.

Colonial Kitchen Pepper