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Hot Spice Mix


Course : Curry
Source:
Serves: 6
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Ingredients:


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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