Title: HOT SPICE MIX
Categories: Indian, Condiment
Yield: 6 Servings
1/4 c Cumin seeds -crushed
8 Dried red chiles 1 tb Plus 1 tsp black mustard
1 tb Black peppercorns -seeds
1 tb Cardamom seeds 1 tb Fenugreek seeds
1 Inch cinnamon sticks,
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]
