Yield: 1 /4 cup
|2 tablespoons||Black cumin seeds|
|2 tablespoons||Mustard seeds|
|2 tablespoons||Fenugreek seeds|
|2 \N||Whole cloves|
|½ teaspoon||Mixed spice,|
|\N \N||Pumpkin spice or cinnamon|
Toast cumin, mustard, and fenugreek seeds separately by placing a thin layer of each spice in a small dry frying pan over medium high heat, stirring so that it is even, until they darken, about 3 to 4 minutes.
Grind seeds to a powder in grinder or with mortar and pestle, grinding cloves with the seeds. Stir in spice or cinnamon. Store in airtight container; keeps indefinitely. Can be added to curries, chutneys, and a myriad of other recipes. Source: "The Complete Caribbean Cookbook".
Masala is a blend of spices and herbs used primarily in Indian, caribbean, malaysian cooking. In the US, we can get curry powder, which is just another form of masala (I've learned this in the 3 years I've been here in South Africa). You can mix your own or purchase from a spice shop that carries Indian or Malay spices. I rarely use prepackaged curry powder, but it will work in the recipe. I've included a couple of Masala recipes here.
(If you can find someone selling DURBAN SPICES, you've found the best Masala mixtures.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini