Yield:
About 1 cupIngredients
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon whole cloves
1 tablespoon ground turmeric
1 tablespoon ground cardamom
2 teaspoons ground cinnamon
2 tablespoons freshly ground cayenne
Instructions
Roast the whole spices in a small, heavy skillet, stirring constantly, or in a 200 degrees F oven for about 15 minutes, until they are fragrant. Stir in the ground spices and grind well.
