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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 20 |
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Ingredients:
2 tablespoons coriander seeds |
1 tablespoon cumin seed |
1 tablespoon cardamom seed |
1 tablespoon whole black peppercorn |
1 teaspoon fennel seed |
1 teaspoon mustard seeds |
1/2 teaspoon whole cloves |
2 dried hot red chili peppers, seeds discarded |
2 tablespoons ground turmeric |
Directions:
1. Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat.
2. Toast until fragrant, about 2 minutes.
3. Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
4. Spoon in the turmeric, and process to combine.
5. Use immediately, or store in a sealed jar for up to 1 month.
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