Ingredients
- 2 ½ tbsp cumin seed
- 2 tbsp coriander seed
- 1 tbsp ground cinnamon or 1 cinnamon stick
- 2 tsp ground ginger
- 2 tsp black peppercorn
- 1 tsp ground turmeric
- ½ tsp cardamom pod (seeds from about 10 pods)
- a good pinch of saffron (optional)
Method
- STEP 1
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.
- STEP 2
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.
