Indian Spice Blend

• 1 cup coriander seeds
• 3/4 cup cumin seeds
• 1/4 cup dried hot red pepper flakes
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons black peppercorns
• 3 cardamom pods*
• 1/2_ teaspoon whole cloves
• a 1-inch piece cinnamon stick

1. Preheat oven to 350F.
2. In a shallow baking pan roast coriander and cumin seeds in middle of oven 5 minutes, or until fragrant.
3. In a bowl combine roasted seeds with remaining ingredients and in batches in a cleaned electric coffee/spice grinder grind spices to a powder.
4. Masala keeps in an airtight container 6 months.
5. *Available at East Indian markets and some specialty food shops.

coriander seeds, cumin seeds, turmeric, ground ginger, black peppercorns, cardamom pods, cinnamon stick

Taken from www.epicurious.com/recipes/food/views/indian-spice-blend-14901 (may not work)