|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Misc.||Make your own||Multiple Spices||30 Minutes||Stove Top||Intermediate|
In a small frying pan, on a low heat, toast cumin seeds, whole cloves, cardamom seeds, peppercorns, allspice, fenugreek seeds and coriander seeds for about 2 minutes, stirring constantly.
Remove from heat and cool for 5 minutes.
Remove the stems from the chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices and chilies. Mix in the ginger, tumeric, salt, paprika and cinnamon.
Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months.
Level of Difficulty: