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    Hot Spice Mix


    Source of Recipe


    Aunt Saunny

    1/4 c Cumin seeds
    8 Dried red chiles
    1 tb Black peppercorns
    1 tb Cardamom seeds
    1 Inch cinnamon sticks, -crushed
    1 tb Plus 1 tsp black mustard -seeds
    1 tb Fenugreek seeds

    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.


 

 

 

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