Complex, intense, spicy and packs a huge flavour punch in Indian and South East Asian dishes
3 tablespoons plus 1 teaspoon coriander seeds
2 tablepoons plus 2 teaspoons cumin seeds
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
2 teaspoons mustard seeds
2 tablepoons plus 2 teaspoons chilli powder
2 tablepoons plus 2 teaspoons turmeric powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon plus 1 teaspoon ground cardamom
1 tablespoon plus 1 teaspoon ginger powder
2 teaspoons nutmeg powder
2 teaspoons ground cloves
1 teaspoon cinnamon powder
1 teaspoon mace powder
Frying pan
Spice grinder
Measuring spoons
Sealed container e.g. jam jar and lid
Heat a frying pan over a moderately hot temperature and add the coriander, cumin, black peppercorns, fennel, fenugreek and mustard seeds. Cook for around 15 – 30 seconds until fragrant.
Grind in a spice grinder until you have a fine powder. Transfer to the sealed container/jar and leave to cool.
Measure all the remaining ingredients into the jar and mix well.
Store, sealed, out of the light for up to 6 months.