Teabag-scented snuff: pumpkin pie and orange spice

You'll need Tick as you go

• 1 can of dry, fine snuff
• For pumpkin pie: about half a small jar of pumpkin pie spice
• For orange spice: the peel of 3 oranges (navel oranges work well), about 1 teaspoon of cinnamon and about 1 teaspoon of whole or ground cloves
• Empty teabags (ordinary tea bags, emptied out) and twist ties or small cable ties

Equipment

Method

1. Step 1 of 4Open a teabag, tip out the tea, fill it with the spice and close it tightly with a twist tie or cable tie so nothing leaks out.
2. Step 2 of 4For orange spice, peel the oranges and cut every bit of white pith off the inside of the peel. Pith holds moisture, and any left on will make the snuff go mouldy.
3. Step 3 of 4Cut the peel into smaller pieces, spread them on a baking tray and dry them in the middle of an oven preheated to 200°F (about 93°C) for an hour or so, until no moisture is left. A dehydrator does it even better.
4. Step 4 of 4Put the snuff, the spice teabag and, for orange spice, the dried peel into a glass container with an airtight lid.

Rest time

About a month for the orange spice version. The post doesn't give a time for the pumpkin pie one.

Tasting notes

The pumpkin pie version brings the Harry Potter films to mind.

Notes

The same trick makes a toffee snuff: seal the snuff in with flavoured coffee beans, such as a "Jamaica Me Crazy" blend.