Recipe: Hot Spice Mix [edit]

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Tags: Asian, Condiment, Indian

Yield: 6 servings

¼	cup Cumin seeds
8	Dried red chiles
1	tablespoon Black peppercorns
1	tablespoon Cardamom seeds
1	Inch cinnamon sticks, crushed
1	tablespoon Plus 1 tsp black mustard seeds
1	tablespoon Fenugreek seeds

Step 1	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.
Step 2	Fraser]