Roasted Spice Mix

lindseylcw's Note:

From 'A Year in my Kitchen' by Skye Gyngell. She uses this in purees and slow cooked dishes especially good with lentils, use whole spices and grind in a pestle and mortar, will keep in a sealed container for 1 month NO longer.

• Total Time: 7 mins
• Prep Time: 2 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 2 cinnamon sticks
• 50 g coriander seeds
• 50 g cumin seeds
• 50 g fennel seeds
• 50 g mustard seeds
• 50 g fenugreek seeds
• 5 cardamom pods
• 5 star anise or 5 cloves

Directions:

1. Toast spices in a heavy based fry pan taking care not to burn the spices, once the seeds begin to pop they are ready.
2. Remove from heat and grind to a fine powder.