Follow these steps for perfect results
Coriander Seeds
Whole
Cummin Seed
Whole
Black Peppercorns
Whole
Fennel Seeds
Whole
Whole Cloves
Whole
Cinnamon Sticks
Whole
Nutmeg
Ground
Green Cardamom Seed
Shelled
Bay Leaves
Whole
Gather all whole spices.
Warm a pan on the stove over medium-low heat.
Add all whole spices to the pan and dry roast for 2 minutes, until fragrant, being careful not to burn them.
Transfer the spices from the pan to a dish to cool for a few minutes.
Peel the cardamom and discard the shells.
Add all spices to a mortar or coffee/spice grinder.
Grind the spices until a fine powder is formed.
Store in an airtight container.
Expert advice for the best results
Dry roast spices carefully to avoid burning.
Grind spices to desired consistency.
Store in an airtight container in a cool, dark place.
Everything you need to know before you start
5 minutes
Can be made ahead and stored for several months.
N/A
Use as a spice rub for meats.
Add to soups and stews.
Mix with yogurt for a flavorful dip.
Pairs well with spicy flavors.
Discover the story behind this recipe
Essential spice blend in Indian cuisine.
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