A favourite aromatic spice powder is usually sprinkled on top of most North Indian dishes for a deeper flavour and rich aroma, usually associated with Moghlai and Punjabi food. This spice powder is really versatile and can be used in stir fries, pulao, lentil based dishes and even in salads as a seasoning. I tend to use a pinch of this spice mix to jazz up dishes, when cooking without onion and garlic for the flavour profile. Stores well in the fridge for up to 3 months, I tend to store my spice mixes in glass jars as they taste fresher and don’t stain the container.
- Cinnamon Bark, broken – 2, 2″ pieces
- Cumin Seeds – 1 tablespoon
- Coriander Seeds – 1 tablespoon
- Caraway Seeds – 1 tablespoon
- Cloves – 8
- Green Fennel Seeds – 1/2 tablespoon
- Green Cardamom, whole – 8 pieces
- Black Cardmom, whole – 4 pieces
- Nutmeg, grated – 1/2 tablespoon
- Star Anise Seed, whole – 2
- Bay Leaves – 4
- White Poppy Seeds – 1 tablespoon
- Mace – 2 whole dried flowers
- Dry Ginger Pieces – 2″ X 2 pieces
- Dry Red Chillies – 4
- Black Peppercorn, whole – 6 to 8
- Yellow Mustard Seeds – 1/2 tablespoon
- Turmeric Powder – 1 tablespoon
- Split Roasted Gram – 1 tablespoon
- In a dry pan roast the whole spices and gram lentils individually on a slow flame until aromatic.
- Cool the spices thoroughly before grinding into a fine powder.
- Store in an airtight glass jar.
This also makes a great gift to give to friends for festive occasions in fancy little jars, with instructions for use. Enjoy!