Indian Spice Infused Oil

Course : Indian
Serves: 1
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2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 piece cinnamon stick -- 2 inch long
1 teaspoon cloves
1 teaspoon black peppercorns
2 pieces bay leaves
6 pieces cardamom pods
1 teaspoon turmeric
1 cup canola or other mild oil

Preparation / Directions:

Prepare the spices: Heat a heavy frying pan over medium heat. Toss all the spices together, except the turmeric and put them in the hot pan. Dry-toast the spices, stirring constantly, for 10 min, or until they turn a few shades darker and begin to release their aromas. Transfer them to a bowl and let cool completely. Add the turmeric and them grind all the spices to a fine powder in a spice mill. Stir the spice in with the oil in a clean, dry container. Cover and let sit at room temperature for three days, or until the desired taste is reached. Stir or shake once a day. Strain through cheesecloth into a clean, dry bottle. Fine Cooking Dec 95-Jan 96

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