Hot Spice Mix

Ingredients

1/4 c cumin seeds
8 chiles
1 tb black peppercorns
1 tb cardamom seeds
1 cinnamon sticks
1 tsp black mustard
1 tb fenugreek seeds

Instructions

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.