Yield: 3 1/2 cups
|1 cup||Coriander seeds|
|1 cup||Cumin seeds|
|⅔ cup||Whole star anise|
|⅓ cup||Dried red chilies seeds and stems removed|
|1||1" piece cinnamon|
|2 tablespoons||Black peppercorns|
|2 tablespoons||Cardamon (opt)|
|2 tablespoons||Nutmeg (opt)|
Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn.
Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.
Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Submitted By DIANE LAZARUS On 01-25-95