Ingredients
20
20 servings
- •2 tablespoons coriander seeds
- •1 tablespoon cumin seeds
- •1 tablespoon cardamom seeds
- •1 tablespoon whole black peppercorns
- •1 teaspoon fennel seed
- •1 teaspoon mustard seed
- •0.5 teaspoon whole cloves
- •2 dried red chile peppers, seeds discarded
- •2 tablespoons ground turmeric
Instructions
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
Nutritional Facts
Per 20 servings
- Calories: 8
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
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