| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Servings |
people
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Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 2 tablespoons coriander seeds
- 1/2 teaspoon whole cloves
- 2 whole dried red chile peppers seeds discarded
- 2 tablespoons ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Ingredients
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Instructions
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the spices in a coffee grinder, ninja, or spice mill to a fine powder. Spoon in the turmeric, and blend together in a large bowl with a wire whisk.
Recipe Notes
Make this recipe in bulk and store in an air tight glass mason jar. Take a smaller amount and add salt to taste. Put this mixture into a smaller spice jar like an old salt shaker and add it to your seasonings for the table top. You can sprinkle this on popcorn, buttered toast, watermelon, mango or other chilled fruit slices. Use this as an alternative for salted rim cocktails such as Bloody Marys or Margaritas.