Ingredients:
8 tbsp cumin seeds
4 tbsp whole coriander seeds
2 tbsp cloves
2 tbsp poppy seeds
2 tbsp mustard seeds
1 tsp allspice berries
2 tbsp fenugreek seeds
2 tbsp black peppercorns
4 tbsp star anise
4 tbsp ground cayenne pepper
4 tbsp ground cinnamon
8 tbsp ground turmeric
8 tbsp ground ginger
Method:
Place a small frying pan over medium heat. Once hot use to toast the whole spices separately for about 90s, until they darken slightly and become aromatic. Once the spice is toasted, turn out onto a plate to cool then toast the next spice.
Combine all the toasted spices in a spice or coffee grinder and render to a powder. Add the ground spices and blend to combine.
Transfer the spice blend to an air-tight container and store in a cool, dry place where it will keep good for several months.
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