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A simple spice blend I concocted one day, intended for use in Indian cooking.
| Ingredient | Amount | |
|---|---|---|
| whole coriander seeds | 1 tsp. | |
| whole cumin seeds | 1 tsp. | |
| whole fennel seeds | ½ tsp. | |
| whole fenugreek seeds | 1 tsp. |
Toast (dry-roast) the seeds over medium heat until the aroma becomes stronger and some seeds change colour. Immediately transfer to a plate and allow to cool completely to room temperature. Incomplete cooling will result in a "cakey" mixture once ground.
Grind the toasted, cooled seeds to a fine powder in a spice grinder or mortar and pestle. Store in an airtight container.
Produces probably no more than a tablespoon of ground spice blend.
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