Preparation:
Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn.
Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.
Note: adjust the heat level by using piquin or Thai chiles for extra heat or New Mexico chiles for less heat.
Source: "A World of Curries" by Dave DeWitt and Arthur Pais |
