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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 3 |
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A blend of toasty and aromatic spices that is usually used to sprinkle in meat, poultry, vegetable and legume curries as a finishing blend, usually toward the end of the cooking. From 600 Curries by Raghavan Iyer. Ingredients:
1 teaspoon cumin seed |
2 cinnamon sticks, broken into smaller pieces (each 3 inches long) |
1 teaspoon fennel seed |
1 teaspoon black peppercorns |
1 teaspoon ground ginger |
1/2 teaspoon black cumin seeds |
1/2 teaspoon whole cloves |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground mace |
seeds from 4 black cardamom pod |
Directions:
1. Preheat a small skillet over medium-high heat. Add the cumin and cinnamon; toast, shaking the skillet every few seconds, until the cumin seeds turn reddish brown, the cinnamon sticks appear brittle and the mixture is highly fragrant, 1-2 minutes.
2. Immediately transfer the nutty-smelling spices to a plate to cool. Once they are cool to the touch, place them in a spice grinder. Add all the remaining spices and grind until the texture resembles that of finely ground black pepper.
3. Store the spice blend in a tightly sealed container, away from excess light, heat and humidity, for up to 2 months.
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