this versatile spice blend can be used as a dry rub, marinade or simply thrown into a wide range of dishes including casseroles, quinoa, couscous, rice and curries.
First published at www.transformationcookbook.com
Ingredients:
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp cardamom seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp ground all spice
1 tsp ground tumeric
1 tsp ground cinnamon
1 tsp ground paprika
1 tsp ground cayenne pepper
1 tsp ground ginger
1/2 tsp black peppercorns
1/2 tsp cloves, whole
1/2 tsp chilli flakes
Step 1: Heat a non-stick fry plan on medium-high and dry fry the coriander, cumin, cardamom, fennel and caraway seeds and peppercorns for 1-2 mins.
Step 2: Pour the seeds and peppercorns into a mortar and pestle or a blender and add the remaining spices.
Step 3: Grind until the seeds are smooth.
Tip:
• Store well in a sealed screw top glass jar and it will keep for two months.
