June 03, 2016
Condiments, Budget-Friendly, Easy/Beginner Cooking,
One-Bowl Does it!, No Refrigeration, Pantry/Shelf, Quick Meals, Small Batch Cooking, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spices, Kosher Dairy more
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"From one of our national supermarkets and their monthly magazine. Yields 2 tablespoons"
In a small frying pan over medium heat, toss the following ingredients coriander seeds, cumin seeds, fennel seeds, whole black peppercorns and cinnamon stick or quill and cook for about 3 minutes or until spices are aromatic and a shade darker in colour and then let mixture cool slightly.
Add to the cooked spices with the rest of the ingredients to a food processor, spice grinder or use a mortar and pestle to finely grind to a powder.
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