1. In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds. 2. Cook over medium-low heat, stirring, until lightly toasted, about 1 minute. 3. Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground. 4. Discard stems and seeds from chilies. Break up the pods and process until ground. 5. Combine with the toasted seasonings and the remaining spices. 6. Refrigerate in a well-sealed jar or a tightly closed plastic bag. ---------------------------------------------------------------------------
Nutrition
Ingredients
