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Categories:
coriander seed cardamom seeds cumin seeds fenugreek seeds whole cloves cinnamon black peppercorns cayenne ground ginger turmeric
Viewed: 88 - Published at: 3 years agoIngredients
- 1 tablespoon coriander seed
- 1 12 teaspoons cardamom seeds
- 1 12 teaspoons cumin seeds
- 1 12 teaspoons yellow mustard seeds
- 1 teaspoon fenugreek seeds
- 12 teaspoon whole cloves
- 34 inch of a cinnamon stick
- 14 teaspoon black peppercorns
- 12 teaspoon cayenne
- 1 12 teaspoons ground ginger
- 3 12 teaspoons turmeric
Method
- Mix the whole spices and toast in a small dry skillet over low heat, stirring, shaking, and adjusting the heat so that the spices toast without scorching.
- Stir until the spices are very fragrant and the fenugreek seeds and lighter colored spices are lightly browned, about 4-5 minutes.
- Stir in the ground spices.
- Transfer to a clean coffee grinder and grind the mixture very fine.
- Store in a tightly lidded jar.
