Indian Spice Mixture

Grinding your own spice blend from whole seeds changes everything. Pre-ground spices from a jar lose potency fast, but freshly cracked coriander, cumin, and black peppercorns release oils and aromas that hit you the second the grinder stops spinning.

This blend is built on equal parts coriander seeds, cumin seeds, and black peppercorns as the base. Turmeric adds earthy color, a dried hot chili pepper brings the heat, and whole cloves plus ground ginger and a pinch of allspice round it out with warm, aromatic depth.

Grind everything together in a spice mill or dedicated coffee grinder until fine. That’s it. About ¼ cup of spice mix ready to go.

It works on broiled fish, sprinkled over burritos, rubbed on chicken before grilling, or stirred into soups and stews. Basically anything you want to make hot, fragrant, and warmly spiced.

Pro Tips

• Use a dedicated grinder for spices. A coffee grinder that’s been used for coffee beans will flavor your spice mix with stale coffee
• Adjust the heat by changing the size or type of dried chili. Remove the seeds for less heat, or use a hotter variety for more
• Store in an airtight jar in the fridge. Freshly ground spices keep their punch for about 2 to 3 months
• Toast the whole seeds in a dry skillet for 2 minutes before grinding to intensify their flavor