Title: Hot Spice Mix
Categories: Indian Condiment
Yield: 6 Servings

1/4	c	Cumin seeds
8		Dried red chiles
1	tb	Black peppercorns
1	tb	Cardamom seeds
1		Inch cinnamon sticks, crushed
1	tb	Plus 1 tsp black mustard seeds
1	tb	Fenugreek seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] By Ignacio Perez V. on Auguday,, st 07, 1997

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