West Indian Massala

This is an Island Spice mix that is often used in Trini recipes. Posted in response to a recipe for Trini Doubles.

• Ready In: 15 mins
• Yields: 1/2 cup

Ingredients

• 6  tablespoons  coriander seeds
• 1  teaspoon fenugreek seeds
• 2  teaspoons fennel seeds
• 1  teaspoon mustard seeds
• 1 1⁄2 teaspoons cumin seeds
• 2  teaspoons turmeric (optional)
• 1⁄2 teaspoon ground habanero chile pepper (optional)

Directions

1. Toast all the seeds in a dry skillet, stirring well, until they begin popping.
2. Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds.
3. Cool the seeds and grind them all together finely in a spice mill or with a mortar and pestle.
4. Add the turmeric and mix well if you wish to make a curry powder. Add the habanero powder for a hotter masala.
5. Store in a tightly closed container in your spice cabinet.