Ingredients
- 1 1/2 tablespoons Ground coriander ( seeds)
- 2 teaspoons Turmeric
- 1 1/2 teaspoons Cumin seed
- 1 1/2 tablespoons whole Black Peppercorn
- 1 1/2 teaspoons crushed Red Chile
- 1/2 teaspoon Cardamom Seeds
- 1/2 inch Cinnamon Stick
- 1/2 teaspoon whole Cloves
- 1/4 teaspoon ground Ginger
Make it step by step
- Gather all of the whole spices and toast them over low heat in a small skillet. Shake the pan often to move the spices around and be sure they do not burn. Once they begin to smell nice and toasty, remove from heat and let cool a bit.
- Transfer toasted spices and ground turmeric & ginger to spice grinder/small blender. Grind to a fine powder.
- Store spice mixture in airtight container in cool dry place.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by girlichef, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.