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Spices/Sauces/Rubs | |
| 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 teaspoon black peppercorns 2 whole allspice berries Seeds of 4 green cardamom pods 4 cloves 5 dried red chilies , seeds and membranes removed and broken into small pieces (see Note) 3 tablespoons sweet paprika 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cinnamon 1 teaspoon turmeric | |
| In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely. Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together. Store in an airtight container in a dark place. | |
Unrated | |
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