| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Spice mix | 3 | 1/2 cups |
INGREDIENTS
| 1 | c | Coriander seeds |
| 1 | c | Cumin seeds |
| 2/3 | c | Whole star anise |
| 1/3 | c | Dried red chilies seeds and stems removed |
| 1/4 | c | Turmeric |
| 1 | 1" piece cinnamon | |
| 4 | Cloves | |
| 2 | tb | Black peppercorns |
| 2 | tb | Cardamon (opt) |
| 2 | tb | Nutmeg (opt) |
INSTRUCTIONS
Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn. Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container. Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Recipes sent to me from Bill, wight@odc.net
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