Ready in 5 minutes
1 Tsp Vegetable Oil
1 Tbsp Coriander Seeds
1 Tbsp Fennel Seeds
1 Tsp Cumin Seeds
4 Whole Cloves
2 Green Cardamom Pods
½ Inch Cinnamon Stick
½ Tsp Black Peppercorns
½ Tsp Ground Tumeric
½ Tsp Ground Cayenne
Heat a non-stick skillet on medium.
Toast whole spices in oil for 30 seconds
Transfer to a spice grinder.
Grind all of the whole spices together.
Transfer into a small bowl. Add turmeric & cayenne into the ground spices.
Use to season lentils, soups, stews, etc...
This is a wonderful recipe that I found here. It's good to make it in small batches because, as the original poster said, freshly ground spices can lose their flavor intensity quickly. I chose to make the South Indian Curry Spice Mix because I love all of these spices together as well as I really love seasoning lentils & stews with it (lentils & stews are a staple in a lot of South Indian dishes). It is not intensely spicy & also, one can control the heat of this mix. If you want it to be really hot, add more cayenne. If you don't like heat at all, add less cayenne or none at all. Either way, use it to spice my Easy Chickpea Curry! You won't be disappointed.