This spicemix requires slightly more ingredients than my previous post, and is recommended for Vegetarian Dishes. Oh yes, and if you happened to be preparing for the coming Cook a pot of Curry Day on the 21st of August, and you are trying to make a point, this is the process of curry cooking that gives out the smells :D Enjoy Roasting!
*Sidenote: If you are puzzled by all these curry posts, do check out "Singaporean Story about Curry" on what I think about the whole Curry Feud.
1-2 star anise
6 black cardamoms
2 1/2 tsp black peppercorn
10 inch worth of cinnamon sticks
1tbsp cloves
8 green cardamom
1gram mace powder (aka javitri)
4 tbsp coriander seeds
3 tbsp cumin seeds
1/2 tsp nutmeg (grated)
1/2 tsp salt
Heat the saucepan on high heat. Do not add any oil or water. When the saucepan gets hot, put in all the ingredients above. Stir constantly for about 5-8 minutes or until you can smell the fragance. Remove from heat and wait for it to cool. Grind it up into powder form and use it immediately. Or simply store the powder in airtight containers and put it in the fridge for later use.
Uses:
- as a marinate for meats and vegetables
- in a gravy/curry
- as a seasoning salt
Best of all, it smells sooo good and I don't have to use too much salt to make anything taste good.
Follow me on twitter: @bentokato
 |
| Star Anise |
 |
| Black and Green Cardamom |
 |
| Left: Black Peppercorn |
 |
| Cinnamon Sticks |
