Indian Spice Mix

Since a single “curry powder” is the usual Anglicized and Americanized Indian condiment, I went to an American cookbook, The Epicurean (1893) by Charles Ranhofer, to see what that version would be.

I have added a few things and taken a few away, but whatever the mix, the spices must be very fresh.

Ingredients

  • 6 tablespoons coriander seeds
  • 4 tablespoons cumin seeds
  • 1 tablespoon black mustard seeds
  • 4 small dried red chilies
  • ½ tablespoon black peppercorns
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground fenugreek
  • 1 tablespoon ground cardamom
  • 1 teaspoon ginger powder

Method

Put all the seeds and chilies in a hot pan and stir for 45 seconds. Remove to a plate to cool. Grind and mix with the other ingredients. Put through a sieve and store in a covered jar.

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