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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 2 dried red chiles, stemmed
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground mace
- 1 teaspoon ground white pepper
- 1/2 teaspoon turmeric
Method
- Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl.
- Add cold water to cover, then drain.
- Place drained mixture in heavy small skillet.
- Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes.
- Cool in skillet.
- Place mace, white pepper, and turmeric in spice mill or grinder.
- Add cooled spice mixture.
- Grind to powder.
- DO AHEAD: Can be made 1 week ahead.
- Store airtight at room temperature.
