Roasted Spice Mix
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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.
- Ready In:
- 7mins
- Serves:
- Units:
ingredients
- 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
- Toast spices in a heavy based fry pan taking care not to burn the spices, once the seeds begin to pop they are ready.
- Remove from heat and grind to a fine powder.
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RECIPE MADE WITH LOVE BY
@lindseylcw
Contributor
@lindseylcw
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"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."
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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.
