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Indian


6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 x 5" piece of cinnamon or cassia bark
4 x Indian bay leaves (leaves from the cassia tree)
3 tablespoons fenugreek seeds
3 star anise
20 curry leaves
15 cardamom pods
2 tablespoons turmeric powder
8 Kashmiri dried chillies
2 tablespoons hot chilli powder (optional)

Roast each of the different whole spice types individually as different spices roast faster than others.
In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
Transfer the spices to a bowl to cool.
When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
Add the turmeric powder and chilli powder to the blend and stir to combine.
Store in a dark location in an airtight container and use as required.
Use within three months.

Unrated