This fragrant blend of spices from the Kashmir region of India is used to season lamb dishes, such as the classic Rogan Josh, chicken curries and vegetables.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Ingredients
- 1/4 cup Cumin Seed
- 3 tablespoons Black Pepper, Whole
- 2 each Bay Leaves
- 1 1/2 tablespoons Cinnamon, Ground
- 1 tablespoon Fennel Seed
- 1 1/2 teaspoons Cardamom
- 1 1/2 teaspoons Mace, fancy, Ground
- 1/4 teaspoon Cloves, Whole
- 1/4 teaspoon Nutmeg, Ground
Nutrition Information
(per serving)
This fragrant blend of spices from the Kashmir region of India is used to season lamb dishes, such as the classic Rogan Josh, chicken curries and vegetables.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Key products
Instructions
- In a dry sauté pan over medium heat add cumin, black peppercorns, bay leaves, cinnamon, fennel seed, cardamom, mace, and cloves. Heat until fragrant. Remove from heat and cool.
- Place toasted spices in a spice grinder along with nutmeg. Grind into fine powder. Store in an airtight container.
