- 2 tbsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tbsp cumin seed
- 2 tsp black peppercorn
- 2 tsp ground cinnamon or ½ cinnamon stick
- 1 tsp cardamom seeds (seeds from about 20 pods)
- 1 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- ½ tsp whole cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 4 dried bay leaves
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.