Servings: 20 · Prep Time: 10 mins · Cooking Time: 0 mins
Total Time: 10 mins
I have spent many months in India with my work in the gem trade. With a passion for food, I am always asking what the different spices and flavours are and here are those that seem to be most commonly used (certainly in the North of India). I pre mix it and store it in a sealed jar. Then whenever I am making an Indian dish, it helps speed up the process.
- Black Pepper (2 tsp)
- Cardamom (approx 20 pods)
- Cinnamon (1/2 tsp)
- Dried Coriander (4 tsp)
- Ground Cumin (4 tsp)
- Mustard seeds (4 tsp)
- Nutmeg (1 grated)
- Turmeric (4 tsp)
- Saffron (tiny amount)
- Chili Flakes (4 tsp)
Although there are 15 ingredients listed below, i tend to put just the 10 ingredients into my blend and then add the others as and when needed in individual dishes.
Simply grate the nutmeg and then add all of the ingredients into a blender and leave it running for about a minute.
Tip: You can also use a mortar and pestle, but if you do, make sure the cardamom pods are well ground.
Cassia (like cinnamon)
Nutmeg (or the outer covering mace)
The very finest restaurants use a small amount of Saffron, but by weight, it is more expensive than gold!!