Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Saffron threads OR |
| 1 teaspoon | Ground turmeric |
| ½ cup | Coriander seeds |
| 2 teaspoons | Anise seeds |
| 2 teaspoons | Cloves |
| 2 teaspoons | Cumin seeds |
| 2 teaspoons | Black peppercorns |
| 2 teaspoons | Mustard seeds |
| 2 \N | Dried hot red peppers or to taste |
Grind all the ingredients together. Store in an airtight container at room temperature for up to 6 months.
Add 1 large onion, finely chopped, and 4 garlic cloves, chopped, to make curry paste.
Submitted By DIANE LAZARUS On 01-13-95