Ingredients :2 tbsp -
Cumin seeds 2 tbsp -
Coriander seeds 2 tbsp -
Cardamom seeds 2 tbsp -
Black peppercorns 1 no -
Cinnamon, (3" stick)
1 tsp -
Cloves 1 tsp -
Nutmeg (Grated)
1/2 tsp -
Saffron (optional)
Cooking Instructions : - Dry roast the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a heavy pan over medium-high heat.
- Roast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes.
- Grind the mixture to a powder using either a coffee grinder or a spice mill
- Stir in grated nutmeg and saffron
- Can be stored in a cool dry place for about 3 months. Make sure the container is airtight to retain the flavour