Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Using ground spices
In a bowl, combine all of the ground spices and stir well.
Transfer to an airtight container, then label and date the container.
Using whole spices
Gather all the whole spices, and h a dry skillet over medium heat.
Add the whole spices to the skillet and toast for 3-4 minutes, stirring occasionally, until aromatic.
Remove from heat and let cool.
Grind the spices into a fine powder using a pestle and mortar or an electric grinder.
Transfer to an airtight container, then label and date the container.
- You can easily double or triple this recipe.
- Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.
Serving: 1teaspoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg