Freshly ground spices are stunningly more flavorful than commercial powders. Toast whole seeds in a dry sauté pan, stirring over moderate heat just until the seeds are fragrant. Turn them immediately out of the pan (be careful not to burn them) and grind them in your electric coffee grinder or handy mortar and pestle. If you can’t get hold of whole spices, ground ones are an adequate substitute. I love this bouquet of fragrant spices on almost anything.
Place all the ingredients in a food processor or blender and pulse until fairly smooth. Store covered in the refrigerator for up to 3 days.
© 2004 John Ash. All rights reserved.