SPRING SPICE MIX

Spices in India have been used in for thousands of years for many different reasons. Dry roasting whole spices and adding these to meals is a simple way to boost and support health helping to promote a balanced digestion.  I add this warming spring spice mix to most of my curries, soups and stews to help balance the heavy, wet and cool qualities of springtime.

1 tbsp whole cumin seeds, dry roasted

2 tbsp whole coriander seeds,dry roasted

1 tbsp yellow mustard seeds, dry roasted

1 tsp black peppercorns

1 tsp ground cardamom seeds

2 cloves

In a dry pan over medium heat, toast the cumin, coriander, and mustard seeds until they become lightly browned and fragrant. Remove from heat and let cool completely. Transfer the toasted seeds to a coffee grinder or mortar and pestle, add the remaining spices, and grind everything together into a fine powder. Store your freshly made spice blend in an airtight glass container.​​​​​​​​​​​​​​​​