Recipes from the Caribbean :: Caribbean Sauces, Rubs, and Condiments
4 Tbsp. cumin seeds 2 Tbsp. whole coriander seeds 1 Tbsp. cloves 1 Tbsp. poppy seeds 1 Tbsp. mustard seeds 2 Tbsp. ground cayenne pepper 2 Tbsp. ground cinnamon 2 Tbsp. star anise 1 Tbsp. fenugreek seeds 1 Tbsp. black peppercorns 4 Tbsp. ground turmeric 4 Tbsp. ground ginger Roast the cumin and coriander in a dry saute pan until fragrant, just a few mins. Grind all the ingredients, except turmeric and ginger, in a spice grinder (or use a mortar and pestle or a coffee grinder reserved for spices only). Combine all the ingredients. Place in an airtight container and store in a cool, dry place for up to several months.
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