Metabolism-boosting fat-burning spice mix is not just a hard-working super-powered digestion ignitor; This spice blend adds a beautiful aroma and taste to the dish and is very versatile.
Mix all ingredients in the bowl, transfer the mixture into the electric grinder or spice mill and grind to a fine powder.
Store in an airtight jar in a dark place**
DRY ROAST METHOD***
Using a skillet, dry toastthe spices. Fenugreek and cardmom can be roasted in the same pan. Ajwain and kalonji can also be roasted together. Coriander and cumin must be roasted in separate pans.Roast all on medium-low heat until fragrant, but don't let them brown. *****
Transfer spices into a bowl immediately because even if you turn off the heat, they will continue cooking on a hot pan and might burn. While seeds are still hot, mix in cinnamon, ginger, and turmeric powders. Set aside to cool a bit.
Grind to a fine powder using a coffee grinder****
Place in an airtight spice jar and store in a cool, dark, dry place**
Notes
*Raw spice mix is usually added at the beginning of cooking.**All spices are at their best when freshly made. It is better if consumed within a couple of months as it will lose its potency with time. ***Add to the dish towards the end of the cooking process. Because this spice mix is already “precooked,” it can be used for sprinkling on the top of the dish.****I have a Burr coffee grinder dedicated to spices only; if you have only one coffee grinder just be sure that it is clean and free of coffee particles.***** Roasting seeds will take from 2 to 3 minutes, depending on the size of the seed. I have 3 pans going at the same time to speed up the process.General serving suggestion: 1 tsp per 3 or 4 servings.