Ingredients
- 8 chiles (dried red)
- 1 cinnamon sticks
- 24 gr cumin seeds
- 12 gr fenugreek seeds
- 8 gr black peppercorns
- 6 gr cardamom seeds
- 5 ml black mustard
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.