Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.

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Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
16
Yield:
cup
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.

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  • When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

Nutrition Facts

16 calories; protein 0.6g 1% DV; carbohydrates 2.6g 1% DV; fat 0.1g; cholesterolmg; sodium 2.1mg. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2020
Used this in a soup and a sweet potato curry. It’s quite flavorful. Thank you for the recipe. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2017
I use a little of this spicy and smoky blend in any dish that calls for garam masala. It's great on roasted eggplant in stews and even in scrambled eggs. Read More
Rating: 5 stars
01/23/2018
GREAT RECIPE AND KEEPS FOR SEVERAL MONTHS IF NECESSARY ( WE USE IT PRETTY QUICKLY THOUGH) Read More
Rating: 5 stars
02/27/2020
Used this in a soup and a sweet potato curry. It’s quite flavorful. Thank you for the recipe. Read More
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