Recipe information
Yield
Makes about 3 tablespoons
Ingredients
2
dried red chiles, stemmed
1
tablespoon coriander seeds
1
tablespoon fennel seeds
1
teaspoon cumin seeds
1
teaspoon ground mace
1
teaspoon ground white pepper
1
/2 teaspoon turmeric
Need to make a substitution?
Preparation
Step 1
Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
Step 2
Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.