Punjab
- Author
- Christian Leue
- Servings
- Makes about 1 3/4 cups/190 grams
- Category
- Spice Blend
Ingredients
- 55 grams cumin seeds
- 18 grams dhania seeds
- 28 grams fennel seeds
- 10 grams caraway seeds
- 5 grams Kampot red pepper
- 5 grams long pepper
- 10 grams Tellicherry black pepper
- 8 grams mace
- 4 grams Vietnamese cinnamon
- 4 grams soft stick cinnamon
- 12 grams cloves
- 4 grams green cardamom
- 4 grams black cardamom, seeded
- 5 grams nutmeg
- 3 grams cinnamon buds
- 2 grams cinnamon leaf (Cinnamomum tamala), crumbled
- 3 grams rose petals
- 12 grams dry ginger powder
Directions
- Toast the cumin, dhania, fennel, caraway, and peppercorns in a skillet over medium heat. Stir constantly and stop when they smell fragrant (about 2-3 minutes). Remove to a cool bowl.
- Grind all of the spices together except for the ginger and rose petals. Add the ginger and rose and grind again to mix.
- Sieve out any large pieces and re-grind them until fine, sift to combine with the remaining sieved spice and discard any hard bits remaining in the sieve.
- Store in a tightly sealed container away from heat and light. Best used within 1 year.