Based on Marcus Samuelsson's.
Ingredients
2 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp black peppercorns
4 cardamon pods
1 tbsp garlic powder
3 allspice berries
1/2 cup onion flakes or onion powder
1 tbsp chili powder (or 4 chili de arbol stemmed/seeded)
3 tbsp paprika or smoked paprika
2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground or grated nutmeg
Method
In a skillet, toast all whole spices until fragrant. Add to blender with rest of the ingredients. Blend until fine powder. Keep in a jar or deli cup. This is the main seasoning mix in my Ethiopian curried lentils recipe.
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