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HOT SPICE MIX



Ingredients:
1/4 Cup(s) Cumin seeds
8 Dried red chiles
1 Tablespoon(s) Black peppercorns
1 Tablespoon(s) Cardamom seeds
1 Inch cinnamon sticks,crushed
1 Tablespoon(s) +1 tsp black mustard seeds
1 Tablespoon(s) Fenugreek seeds
Directions: Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
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