Ingredients
| 5cm cinnamon stick, broken up | |
| 1 tablespoon each of the following whole spices: cloves, fennel, coriander, cumin, dried mace | |
| ½ tablespoon whole cardamom pods | |
| 1 teaspoon each of the following whole spices: fenugreek, brown mustard seeds, black peppercorns | |
| 6 dried red chillies | |
| 2 star anise | |
| 1 nutmeg, broken up | |
| 1 teaspoon ground ginger | |
| 2 tablespoons ground turmeric |
Toasting the whole spices increases their flavour and shelf life. Use this in recipes such as Nonya chicken curry, Nonya chicken curry kapitan, or anything you want to add spice to.
View the recipe collection here
Instructions
| 1. | Warm a large frying pan over a medium heat. |
| 2. | Add all the spices except the ground ginger and turmeric. |
| 3. | Toast the whole spices, stirring to prevent them sticking or burning, until they darken slightly and smell aromatic, about 5 minutes. |
| 4. | Cool, then grind finely in a spice or coffee grinder reserved for this purpose. |
| 5. | Transfer to a bowl and add the ground ginger and turmeric. |
| 6. | Mix well, then store in an airtight jar in a cool, dry place. |
Recipes & food styling Connie Clarkson / Photography Manja Wachsmuth