Ingredients
- 1 each cinnamon stick, (2-1/2 to 3 inches long) broken into pieces
- 2 each bay leaves
- ¼ cup cumin seeds
- ⅓ cup coriander seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole cloves
- 1 each small dried red chile, stemmed
- ¼ teaspoon nutmeg, (preferably freshly grated)
- ⅛ teaspoon ground mace
Method:
- Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin seeds darken to a deep, toasty brown color, 2 to 3 minutes—the spices may crackle and smoke a bit.
- Immediately transfer to a plate or bowl to cool.
- Add the nutmeg and mace, and grind the spices in a spice grinder to a fine powder, working in batches if necessary.
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