You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Scott Samuel, Chef-Instructor, The Culinary Institute of America at Greystone, St. Helena, Calif.
The National Culinary Review, November/December 2011
5 T. whole cardamom seeds
1 cinnamon stick
7 whole cloves
1 T. dried chile pepper
3 T. coriander seeds
¼ cup cumin seeds
1 T. ground turmeric
2 T. whole black peppercorns
1 T. whole white peppercorns
Method: In large saute pan, combine cardamom, cinnamon, cloves, chile pepper, coriander, cumin, turmeric and black and white peppercorns; toast over medium heat, shaking frequently, until spices just start to release aroma, about 2-4 minutes. Remove from heat; allow spices to cool completely. Grind in spice grinder. Place in small airtight container; store. Use within 1 month.
ACF reserves the right to remove inappropriate comments.