This spice mix adds an incredible flavour and aroma to any grilled or roasted meats and curries. It can be used as a dry rub or mixed with oil or yoghurt for a marinade. If using as a marinade, rub it into the meat with a little salt, cover and refrigerate for at least 4 hours.
Recipes where I’ve used this spice mix –
makes ¾ cup
Place the whole spices (first six) in a small frying pan over medium heat for a couple of minutes to toast. Place the toasted spices in a mortar along with the remaining ground spices and pound to a powder using the pestle. Alternatively use a spice grinder.
Store in a sealed jar in the pantry.