- 2 tablespoons cumin seeds
- 2 tablespoons cardamom seeds
- 2 tablespoons coriander
- 1/4 cup ground turmeric
- 1 tablespoon dry mustard
- 1 teaspoon cayenne
- Heat oven to 200 degrees F.
- Put the cumin, cardamom and coriander seeds into an enamel or glass baking dish
and warm in the oven for 20 minutes.
- Grind the seeds in the blender on high speed.
- Add turmeric, dry mustard and cayenne
- Mix until all ingredients are well blended.
- Store in a tightly capped container.
This has a shelf life of 1 year.