Ingredients

Method

• 2 T fennel seeds
• 2 T coriander seeds
• 1 cinnamon or cassia bark stick
• 5 cardamom pods
• 1/2 T cumin seeds
• 1/2 T fenugreek
• 2 star anise
• 1 t turmeric
• 1 t powdered ginger
• 1 T dried chilli flakes

Method

Ingredients

In a non-stick frying pan over a medium to low heat, dry-fry the spices until fragrant – take care not to let them burn.

Grind to a fine powder using a coffee grinder or pestle and mortar. Store in an airtight glass jar for up to a week.