keeps well in a [plastic covered container, in a dark, cool cupboard..never leave or allow spices to be exposed to daylight or too much warmth and humidity
MethodDry Roast the whole Spices in a large pan fo 8-10 mins, shaking the pan so they don’t stick or burn, until they are quite dark in colour and release a rich aroma.
Leave to cool.
Put the dry roasted spices in a blender and grind to a fine powder.
Put this mix into a bowl and add the chilli powder, turmeric and salt and mix well to combine everything.
Store in an air tight container, keep in a dark, cool cupboard
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