I prefer to use these whole, cooking them in hot oil until they pop, then adding the rest of the ingredients. The spices to choose from are: mustard seeds, mace blades, coriander seeds, fenugreek seeds, cassia, cumin, allspice berries and juniper berries. If you like, dried spices may also be added. I particularly like asafoetida, which has a slight garlic flavour.
© 1986 Colin Spencer. All rights reserved.