Hot Spice Mix

Course : Curry
Serves: 6
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1/4 cup cumin seeds
8 medium dried red chiles
1 tablespoon black peppercorns
1 tablespoon cardamom seeds
1 stick cinnamon -- (1 inch), crushed
1 tablespoon black mustard seeds -- (plus 1 tsp.)
1 tablespoon fenugreek seeds

Preparation / Directions:

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.

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