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Hot Spice Mix


Cumin seeds
¼ cup
Dried red chillies
Black peppercorns
1 tbsp
Cardamom seeds
1 tbsp
Cinnamon stick (1”) crushed
1 stick
Black mustard seeds
1 tbsp + 1 tsp
Fenugreek seeds
1 tbsp

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.