Ingredients
- 4 tablespoons coriander seed
- 2 tablespoons cumin seed
- 1 tablespoon caraway seeds
- 1 tablespoon peppercorn (black)
- 2 teaspoon cardamom seed (brown)
- 1 stick cinnamon (three-inch stick)
- 1 whole nutmeg
- 1 teaspoon cloves (whole)
How to Make
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Step 1: In a heavy skillet, dry fry each of the different spices separately over medium heat and set aside (coriander seeds, cumin seeds, caraway seeds, peppercorns and cardamom). Each should take not more than a minute to become lightly brown and slightly fragrant.
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Step 2: Break the cinnamon stick in to pieces and ,combined with the nutmeg, place in a spice grinder or small food processor. Grind until fine powder.
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Step 3: Combine the roasted spices and the ground spices and mix well.
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Step 4: The mix will keep in an airtight glass container for up to six months.
We hope you enjoy this recipe!
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