Savory Spice mix

This recipe came from a recipe book I found while looking through the charity shop shelves.  It is the beautiful photographed A Year in My Kitchen, by Skye Gyngell, and this is her savoury spice base, which makes a nice alternative to the Honey & Co sweet spice I made previously.

Once again I’ve dramatically reduced the quantities.  If you can’t be bothered fiddling around with the weighing scales, 5g is around about a heaped tablespoon.

Savory Spice Mix


1 inch of cinnamon stick

5g coriander seeds

5g cumin seeds

5g fennel seeds

5g mustard seeds

5g fenugreek seeds

1/2 a star anise

1/2 a the seeds from a cardamom pod


Place a dry heavy-based frying pan over a low heat.  Once it begins to give off a clear smoke, add all the spices and remove the pan from the heat almost immediately.  The spices will continue to cook on its heat for around 3 more seconds.  Once they begin to pop they are ready.  Make sure they don’t blacken.   Grind to a fine powder and store in an airtight contained.  People get fussy about using a pestal and mortar.  My experience is that a hand held blender will also do the job just fine if you’re in a rush.



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