Roasting brings out all the aromatics in this seasoning mix.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
1/4 cup whole black peppercorns
1/4 cup whole coriander seeds
2 tablespoons black cardamom seeds
1/2 tablespoon cumin seeds
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons whole fenugreek
2 tablespoons whole cloves
1/4 teaspoon nutmeg
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
Step 2
Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic. Cool. Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
Step 3
Store in an airtight container.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
