2 | tbsp | coriander seeds |
1 | tbsp | cumin seeds |
1 | tbsp | cardamom seeds |
1 | tbsp | whole black peppercorns |
1 | tsp | fennel seed |
1 | tsp | mustard seed |
½ | tsp | whole cloves |
2 | dried red chile peppers, seeds discarded | |
2 | tbsp | ground turmeric |
Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
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