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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
4 teaspoons cumin seeds |
4 teaspoons coriander seeds |
1 teaspoon ground cardamom |
1/4 teaspoon whole cloves |
1/2 teaspoon black peppercorns |
2 cinnamon sticks (2-inch sticks) |
1/4 teaspoon ground cayenne pepper |
Directions:
1. Dry-roast the cumin, coriander, cardamom, and cloves in a skillet until lightly browned, 1 or 2 minutes. When cool, combine with the black pepper and cinnamon in a spice grinder and grind to a powder. Mix with the cayenne pepper and pour into an airtight container. Store in a cool, dry place for up to several months if not using immediately.
2. Note: To make a paste, stir a bit of tepid water into the spice mixture.
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