This Centuries-Old Indian Spice Mix Adds Instant Depth to Any Dish

Method

1. 1

   In a medium stainless steel skillet, heat 1/2 teaspoon oil over medium-low heat until shimmering. Add coriander seeds. Toast, stirring often to prevent burning, until golden and fragrant, 45 to 60 seconds. Immediately transfer to a mixing bowl.

2. 2

   Add remaining 1/2 teaspoon oil, cumin seeds, and shah jeera. Toast, stirring often, until fragrant and slightly darkened, 15 to 20 seconds. Transfer to bowl with coriander seeds.

3. 3

   Add mustard seeds, cassia, peppercorns, and cloves. Toast, stirring often, until fragrant, 20 to 30 seconds. Transfer to bowl with the other spices.

4. 4

   Stir toasted spices together and allow them to cool briefly. Working in batches, grind spice mixture in a spice grinder until finely ground, 15 to 20 seconds per batch. Alternatively, use a mortar and pestle, though it will take longer to achieve a powdered consistency.

5. 5

   Transfer ground spices to a medium bowl. Add chile powder and mix until well combined and no red streaks remain.

6. 6

   Let cool completely, then transfer spice blend to an airtight container.

Nutrition

calories

9 kcal

fatContent

1 g

fiberContent

1 g

sugarContent

0 g

sodiumContent

1 mg

proteinContent

0 g

cholesterolContent

0 mg

carbohydrateContent

1 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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