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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 6 |
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From 'A Year in my Kitchen' by Skye Gyngell. She uses this in purees and slow cooked dishes especially good with lentils, use whole spices and grind in a pestle and mortar, will keep in a sealed container for 1 month NO longer. Ingredients:
2 cinnamon sticks |
50 g coriander seeds |
50 g cumin seeds |
50 g fennel seeds |
50 g mustard seeds |
50 g fenugreek seeds |
5 cardamom pods |
5 star anise or 5 cloves |
Directions:
1. Toast spices in a heavy based fry pan taking care not to burn the spices, once the seeds begin to pop they are ready.
2. Remove from heat and grind to a fine powder.
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