Hot Spice Mix

Recipe Ingredients

1/4 cup	27g / 1oz	Cumin seeds
8		Dried red chiles
1 tablespoon	15ml	Black peppercorns
1 tablespoon	15ml	Cardamom seeds
1		Cinnamon - (1 inch), crushed
1 tablespoon	15ml	Black mustard seeds - (plus 1 tsp)
1 tablespoon	15ml	Fenugreek seeds

Recipe Instructions

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.

Source:
"The Book of Curries and Indian Foods" by Linda Fraser

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