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      Title: HOT SPICE MIX
 Categories: Indian, Condiment
      Yield: 6 Servings
 
    1/4 c  Cumin seeds                              -crushed
      8    Dried red chiles                    1 tb Plus 1 tsp black mustard
      1 tb Black peppercorns                        -seeds
      1 tb Cardamom seeds                      1 tb Fenugreek seeds
      1    Inch cinnamon sticks,          
 
  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.
  
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by
  Linda Fraser]
 
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