Spring Masala

 

1 tablespoon whole cumin seed

1 tablespoon whole coriander seed

1 tablespoon whole fennel seed

1 tablespoon turmeric root powder

1.5 teaspoon whole fenugreek seeds

2 teaspoon ground dry ginger

3/4 teaspoon black peppercorns

10 cardamom pods, gently broken before dry roasting

3/4 teaspoon ground cinnamon, or 1-2 sticks

10 cloves


Dry roast the spices individually in an iron or stainless steel skillet over low/medium heat. Dry roasting activates the spices. The powdered spices will roast quickly, so watch closely. Roast until you smell the aroma of the herbs. Grind in a mortar and pestle, or in an electric coffee grinder. Store in an airtight container. Add to vegetables, soups, stews or anything that needs some digestive spices.



Belinda Baer

301-683-8815

Takoma Park, MD 20912

belinda@wisewomanayurveda.com