Ingredients

  • cup coriander seeds
  • 1 teaspoon black peppercorns
  • ½ cup cumin seeds
  • ¼ cup anise seed
  • ¼ cup dried chili peppers
  • 3 tablespoons turmeric powder
  • ½ teaspoon freshly ground cinnamon
  • 1 whole clove
  • 1 teaspoon cardamom
  • ¼ teaspoon freshly ground nutmeg
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      260 calories; 12 grams fat; 0 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 19 grams dietary fiber; 1 gram sugars; 11 grams protein; 56 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One-and-one-half cups

Preparation

  1. Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn. Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
  2. Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding. The blend will keep for several months stored in an airtight container in the refrigerator.

15 minutes

Dining and Cooking