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.
Calories: 168kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 792mg | Fiber: 13g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 24mg | Calcium: 360mg | Iron: 14mg