PREP DETAILS

Servings: Makes about 3/4 cup

Prep time: 10 mins

Cooking time: 5 mins

Total time: 15 mins

INGREDIENTS

• 2 tsp. coriander seeds

• 1 tsp. fenugreek seeds

• 1⁄2 tsp. black peppercorns

• 1⁄4 tsp. whole allspice

• 6 white cardamom pods

• 4 whole cloves

• 1⁄2 cup dried onion flakes

• 5 dried chiles de árbol, stemmed, seeded and broken into small pieces

• 3 tbsp. paprika

• 2 tsp. kosher salt

• 1⁄2 tsp. ground nutmeg

• 1⁄2 tsp. ground ginger

• 1⁄2 tsp. ground cinnamon

DIRECTIONS

1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.
3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.