Servings 40


  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Black peppercorns
  • 2 Whole allspice berries
  • 4 Seeds of green cardamom pods
  • 4 Cloves
  • 5 Dried red chilies, seeded, broken into small pieces
  • 3 tbsp Sweet paprika
  • 1 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1 tsp Turmeric



  • In a heavy skillet over medium low heat, toast the whole spices (seeds) and chilies, stirring frequently so the spices don't burn, until fragrant. This should take about 3 or 4 minutes. Transfer to a bowl and let cool. Grind the cooled spices in a spice or coffee grinder. Add the remaining ground spices and salt and grind everything together. Store in an airtight container in a dark place. Note: Leave the seeds in the chilis if you want it extra spicy!

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