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Categories:Viewed: 18 - Published at: 4 years ago
Ingredients
- 5 green cardamoms
- 2 black cardamoms
- 1 four-inch stick of cinnamon
- 10 cloves
- 10 black peppercorn (reduce if you don't like too much heat)
- 3 bay leaves
Method
- Break down the cinnamon and add with all the spices into a spice grinder and blend until fine. (You can also dry roast in a warm pan gently for a few minutes, cool before grinding).
- Store in a airtight glass jar, store in a cool dry place away from other conflicting aromas. Consume with 4-6 weeks, for freshness sake
- Don't restrict its use in just curries, experiment with it add it to grilled haloumi, mix in yoghurt with ginger and garlic to make a simple marinade for barbequed chicken or put a pinch in chocolate truffles!
