Yield: 14 servings
|1 tablespoon||Coriander seeds|
|1 tablespoon||Black peppercorns|
|1 tablespoon||Cumin seeds|
|1 small||Dried hot-chili pepper|
|¼ teaspoon||Powdered ginger|
|1 pinch||Of allspice powder|
Finely grind the mixture in a spice or coffee mill. Makes about ¼ cup spice mix.
**Store leftover Indian Spice Mixture in an airtight jar in the refrigerator. It can be used on broiled fish fillets, burritos or anything you would like to make hot and spicy.
Origin: June Issue of Prevention Shared by: Sharon Stevens.