Indian spice infused oil

Yield: 1 cup

Measure Ingredient
2 tablespoons Cumin seeds
2 tablespoons Coriander seeds
1 \N Cinnamon stick, 2\" long
1 teaspoon Cloves
1 teaspoon Black peppercorns
2 \N Bay leaves
6 \N Cardamon pods
1 teaspoon Turmeric
1 cup Canola or other mild oil

Prepare the spices: Heat a heavy frying pan over medium heat. Toss all the spices together, except the turmeric and put them in the hot pan. Dry-toast the spices, stirring constantly, for 10 min, or until they turn a few shades darker and begin to release their aromas.

Transfer them to a bowl and let cool completely. Add the turmeric and them grind all the spices to a fine powder in a spice mill.

Stir the spice in with the oil in a clean, dry container. Cover and let sit at room temperature for three days, or until the desired taste is reached. Stir or shake once a day. Strain through cheesecloth into a clean, dry bottle.

Fine Cooking

Dec 95-Jan 96

Submitted By DIANE LAZARUS On 12-20-95

Similar recipes