This North Indian spice mixture can be stored in an airtight container for up to six months. Spicy heat from black pepper, cinnamon, and chile is underscored by smoky cumin, fragrant cardamom, warm cloves, and nutmeg. This blend boosts flavor when stirred into a finished dish or mellows while cooking.

Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
3/4 cup (serving size: 1 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 8 ingredients in a medium skillet over medium-high heat; cook 2 1/2 minutes or until cumin seeds begin to brown, stirring constantly. Combine cumin seed mixture, nutmeg, and mace in a spice or coffee grinder; process until finely ground.

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Nutrition Facts

7 calories; calories from fat 51%; fat 0.4g; saturated fat 0g; mono fat 0.2g; poly fat 0.1g; protein 0.3g; carbohydrates 1.2g; fiber 0.6g; cholesterol 0mg; iron 0.7mg; sodium 2mg; calcium 14mg.
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