1. Toast all the seeds in a dry skillet, stirring well, until they begin popping. 2. Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds. 3. Cool the seeds and grind them all together finely in a spice mill or with a mortar and pestle. 4. Add the turmeric and mix well if you wish to make a curry powder. Add the habanero powder for a hotter masala. 5. Store in a tightly closed container in your spice cabinet. ---------------------------------------------------------------------------
Nutrition
Ingredients
