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Ingredients Jump to Instructions ↓

  1. 2 tablespoons coriander seeds

  2. 1 tablespoon cumin seeds

  3. 2 teaspoons fenugreek seeds

  4. 2 teaspoons ajwain seeds

  5. 2 teaspoons black peppercorns

  6. 6 to 8 allspice berries

  7. 1 tablespoon fine sea salt

  8. 1 tablespoon ground ginger

  9. 2 teaspoons ground cardamom

  10. 1 teaspoon ground nutmeg

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon ground cloves

  13. 2 crushed bird's-eye chiles

Instructions Jump to Ingredients ↑

  1. In a dry skillet, toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 2 teaspoons fenugreek seeds, 2 teaspoons ajwain seeds, 2 teaspoons black peppercorns, and 6 to 8 allspice berries until the spices are fragrant and lightly browned. Cool, then grind coarsely. Mix with 1 tablespoon fine sea salt, 1 tablespoon ground ginger, 2 teaspoons ground cardamom, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 2 crushed bird’s-eye chiles.

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