| 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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