Dry Masala Spice Mix
Erin ReaBright, aromatic, and easy to make, this masala spice mix features whole árbol chiles for a bold kick. Fantastic for elevating curries or roasted vegetables with just a spoonful.
- spice mix
- vegan
- gluten-free
13 min total · 8 min prep · 5 min cook
Makes 1/4 cup
10 kcal · 1g protein · 2g carbs · 0g fat total
skillet · spice grinder
Ingredients
Instructions
1
In a skillet, combine the cloves, chiles, peppercorns, fennel seeds, mustard seeds, and fenugreek.
2
Toast over medium-high heat, shaking the pan, until the spices start to smoke and release their aroma.
3
Remove the pan from the heat and mix in the turmeric.
4
Place it all in a spice grinder and pulse until it becomes a powder.
5
Store in a lidded container in a cool, dry place; the masala will keep for about 1 month before the flavors start to diminish.
Notes
- Let the toasted spices cool slightly before grinding for the best texture.
- Grinding in batches can help achieve a finer powder if your grinder is small.
- Make sure your storage container is dry to help the mix last longer.