Ingredients
- ⅔ 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
- 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.
- 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