Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Collect the spices. I don't recommend any extras such as paprika, or turmeric as that will change the flavor and you'll end up with a different spice blend. You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
To toast the spices, add them to a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don't get burnt. They will be really fragrant once toasted.
Alternatively, put the spices on a baking sheet and bake at 350°F/180°C for 5 minutes.
Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
Store in a sealed container for up to 1 year.
- 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: 2teaspoons | Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 5mg | Potassium: 86mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 2mg