Hot Spice Mix
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
cumin seeds
|
*
|
| 8 | each |
dried red chiles
|
* |
| 1 | tablespoon |
black peppercorns
|
|
| 1 | tablespoon |
cardamom seeds
|
|
| 1 | inch |
cinnamon sticks
crushed |
*
|
| 1 | tablespoon and 1 tea |
mustard seeds, black
|
|
| 1 | tablespoon |
fenugreek seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
cumin seeds
|
*
|
| 8 | each |
dried red chiles
|
* |
| 15 | ml |
black peppercorns
|
|
| 15 | ml |
cardamom seeds
|
|
| 1 | inch |
cinnamon sticks
crushed |
*
|
| 1 | tablespoon and 1 tea |
mustard seeds, black
|
|
| 15 | ml |
fenugreek seeds
|
|
Directions
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.
