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    Seasoning: Indian Ethmix


    Source of Recipe


    Graham Kerr

    List of Ingredients




    5 teaspoons turmeric
    2 1/2 teaspoons dry mustard
    5 teaspoons ground cumin
    5 teaspoons ground coriander
    1 1/4 teaspoons ground red pepper(cayenne)
    2 1/2 teaspoons dill seed
    2 1/2 teaspoons cardamom seed
    2 1/2 teaspoons fenugreek seed

    Recipe



    Grind to a fine powder.
    —————
    Notes: All of the Spice Mixes can be assembled in your own kitchen. The amounts I have suggested make about 1/2 cup so you can use them up within a few months for the best flavor release.

    By using a good high speed coffee mill (reserved exclusively for herbs and spices), you can powder most, but not all, herbs and spices. As a final safeguard I pass the powder through a fine sieve before putting it into good ultra violet resistant, tightly sealed jars.

    Finally, may I recommend that you mark the jar with the date of production and notes of any ingredient changes that appeal to your own food flavor preferences.

 

 

 

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