Ingredients:

2 tbsp coriander seed<

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

½ tsp whole cloves

4 dried bay leaves

Instructions:

Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker.

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.

Time

Total : 5 minutes

Prep : 2 minutes

Cook : 3 minutes

Resting time : 0 minutes

Servings : 4 servings