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Indian Spice Blends

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These come from a wonderful book called The Path of Practice, by Bri. Maya

Tiwari. She has wonderful advice for a spiritual lifestyle and food is just a

part of it. Anyway:

 

Spring Masala Summer Masala

 

1 Tbsp cumin seeds 2 Tbsp coriander seeds

2 Tbsp coriander seeds 1 Tbsp fennel seeds

1 Tbsp yellow mustard seeds 1 Tbsp cardamom seeds

1 tsp. black peppercorns 1 Tbsp poppy seeds

1 tsp. cardamom seeds 10 clove buds

1 tsp. saffron thistles*

 

* Grind the saffron with the fennel seeds do not roast them.

 

Begin by roasting the fresh seeds. Roast one type of seed at a time, as they

roast at different rates. In an iron or stainless steel skillet and moderate

heat, place the seeds in for 2 to 3 minutes, stirring a few times until they

begin to make popping sounds. Be careful not to burn them. After all the roasted

seeds have cooled, put them in a mortar and pestle or coffee grinder and grind.

She recommends that you grind each type separately to enjoy the aromas of each.

You can experiment with this.

 

Do you think this is a lot of work? When you taste these blends on veggies you

will change your mind!

 

Veronica

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