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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
1/2 cup coriander seed
3 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon whole cloves
2 tablespoons black peppercorns
3 small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed
4 tablespoons ground cardamom
3 tablespoons ground fenugreek
1 tablespoon ground ginger
1/4 cup ground turmeric
Instructions
In a dry skillet, individually toast the coriander, cumin, fennel, mustard, cloves, and peppercorns over medium heat, taking care not to burn them.
Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder. Combine with the other ground ingredients and mix until a uniform color is achieved.
| Servings |
| about 2 cups |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. Ingredients1/2 cup coriander seed 3 tablespoons cumin seed 1 tablespoon fennel seed 1 tablespoon mustard seed 1 tablespoon whole cloves 2 tablespoons black peppercorns 3 small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed 4 tablespoons ground cardamom 3 tablespoons ground fenugreek 1 tablespoon ground ginger 1/4 cup ground turmeric InstructionsIn a dry skillet, individually toast the coriander, cumin, fennel, mustard, cloves, and peppercorns over medium heat, taking care not to burn them.
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