Title: Indian Spice Infused Oil
Categories: Indian Spice
Yield: 1 Cup

2	tb	Cumin seeds
2	tb	Coriander seeds
1		Cinnamon stick, 2" long
1	ts	Cloves
1	ts	Black peppercorns
2		Bay leaves
6		Cardamon pods
1	ts	Turmeric
1	c	Canola or other mild oil

Prepare the spices: Heat a heavy frying pan over medium heat. Toss all the spices together, except the turmeric and put them in the hot pan. Dry-toast the spices, stirring constantly, for 10 min, or until they turn a few shades darker and begin to release their aromas. Transfer them to a bowl and let cool completely. Add the turmeric and them grind all the spices to a fine powder in a spice mill.

Stir the spice in with the oil in a clean, dry container. Cover and let sit at room temperature for three days, or until the desired taste is reached. Stir or shake once a day. Strain through cheesecloth into a clean, dry bottle.

Fine Cooking Dec 95-Jan 96

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