Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
1/2 cup

Ingredients

  • 3 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoons fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon yellow mustard seeds
  • 2 teaspoons white peppercorns
  • 6 whole cloves
  • 2 tablespoons turmeric
  • 2 teaspoons ground red pepper

Directions

Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.

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