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Indian Spice Infused Oil


Cumin seeds
2 tbsp
Coriander seeds
2 tbsp
Cinnamon stick - 2” long
1 piece
1 tsp
Black pepper corns
1 tsp
Bay leaves
Cardamom pods
1 tsp
Canola or other mild oil
1 cup

Prepare the spices: Heat a heavy frying pan over medium heat. Toss all the spices together, except the turmeric and put them in the hot pan. Dry-toast the spices, stirring constantly, for 10 min, or until they turn a few shades darker and begin to release their aromas.

Transfer them to a bowl and let cool completely. Add the turmeric and them grind all the spices to a fine powder in a spice mill.

Stir the spice in with the oil in a clean, dry container. Cover and let sit at room temperature for three days, or until the desired taste is reached. Stir or shake once a day. Strain through cheesecloth into a clean, dry bottle.