Spice-Infused Oil

1. 1

   In a medium sized heavy bottom pan over medium heat, combine the cumin, coriander, cinnamon, clove, cardamom and peppercorns and heat to toast about two minutes.

2. 2

   Remove from the heat and cool.

3. 3

   Then pour the toasted spices into a clean, dry spice grinder with the bay leaves and turmeric and process until finely ground.

4. 4

   Pour the ground spices into a stainless steel container and slowly add the oil, stirring to combine and then cover the container tightly.

5. 5

   Leave the oil in a cool, dark place to infuse for at least two weeks.

6. 6

   Strain the oil through a fine meshed strainer lined with cheesecloth and store in a cool dry place for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.