Created by ellie on April 24, 2016
Step 1: In a bowl combine the first 4 ingredients (-cumin seeds) and add cold water to cover and then drain.
Step 2: Place drained mixture in a skillet and dry-roast over medium low heat until seeds are dry and begin to pop, stirring occasionally (under 5 minutes). Cool in skillet.
Step 3: Place the rest of the ingredients (-turmeric) in a spice mill or grinder along with the cooled spice mixture and grind to a powder.
Step 4: Can be made one week ahead - stored in an airtight container at room temperature.