Ingredients
2 tablespoons whole coriander 2 tablespoons black peppercorns2 teaspoons whole cumin1 teaspoon cardamom seeds (removed from pods)1 teaspoon turmeric1 teaspoon ground ginger¼ teaspoon mustard seeds¼ teaspoon whole cloves¼ teaspoon fennel seeds2-3 small, dried red chilies
Preparation
In a dry skillet over low heat, place the coriander, peppercorns, cumin, cardamom, mustard, fennel seeds, and chilies. Roast the seeds slowly until the seeds begin to pop, be careful not to burn. Place all in the bowl of the Cuisinart Spice Grinder. Add the turmeric, ginger, and cloves. Process spices together until completely ground, about 30 seconds.Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
