Hot spice mix

6 servings

Ingredients

Quantity Ingredient
¼ cup Cumin seeds
8 Dried red chiles
1 tablespoon Black peppercorns
1 tablespoon Cardamom seeds
1 Inch cinnamon sticks, crushed
1 tablespoon Plus 1 tsp black mustard seeds
1 tablespoon Fenugreek seeds

Directions

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

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