Categories: Spices
Ingredients
- 3 tsp turmeric
- 2 tsp coriander
- 11/2 tsp cumin
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp yellow mustard
- 1/2 tsp white pepper (hard to find. Omit if necessary.)
- 1/2 tsp fenugreek
- 1/2 tsp cardamom
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- ⅛ tsp cayenne pepper
- 1/4 tsp black pepper
Directions
- Place all ingredients (all are ground spices) in a bowl.
- Mix thoroughly.
- Store in an airtight container.
- Notes:
- This, of course, is a very flexible recipe. In fact, I didn’t have fenugreek when I made it this past time and it still tasted great. For best results, make it as the recipe states, but feel free to experiment according to what you have and what you like :-)!
- Where to buy spices? I just love Frontier Brand (conventional or organic) and Mountain Rose Herbs. Frontier, in my opinion, is much tastier, but MR Herbs is great for smaller amounts that are still bulk prices.
- Ground spices are for sure the best, but I don’t grind all of my own. In fact, I have a nice little supply of older spices that have for sure outlived their “freshness” date, but I just keep using them. Sometimes I just put a bit more in than the recipe calls for.