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.