Categories: Spice Blends

Ingredients

• 2 teaspoons coriander seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 6 whole cloves
• 3 bird chiles, stems and seeds removed; or substitute piquins and santakas
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground cumin

Directions

1. Heat a heavy skillet over high heat, add the coriander, mustard, black peppercorns, fenugreek, fennel and cloves and dry roast until the seeds darken and become fragrant, being careful that they don’t burn. Allow the ingredients to cool completely and then place in a spice mill or coffee grinder, along with the chiles and process to a fine powder.

2. Combine all the ingredients in a bowl and stir to blend.

3. Store the mixture in an airtight container in a cool dark place for up to 4 months.

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