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Hot Spice Mix

Recipe : Hot Spice Mix

Procedure :
1/4 c Cumin seeds
8 Dried red chiles
1 tb Black peppercorns
1 tb Cardamom seeds
1 Inch cinnamon sticks,
-crushed 1 tb Plus 1 tsp black mustard
-seeds 1 tb Fenugreek seeds
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. From: Steve Herrick
Source: [The Book of Curries & Indian Foods by Linda Fraser]

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