Toasted Cumin-Coriander Blend

1. 1

   Preheat a small skillet over medium-high heat.

2. 2

   Add the whole spices and toast them, shaking the skillet every few seconds, until they start to crackle and turn reddish brown and the aroma is highly nutty-fragrant with citrus undertones, 1 to 3 minutes.

3. 3

   Immediately transfer the spices to a plate to cool.

4. 4

   (The longer they sit in the hot skillet, the more likely it is that they will burn, making them bitter and unpalatable.)

5. 5

   Once they are cool to the touch, place them in a spice grinder or coffee grinder, and grind until the texture resembles that of finely ground black pepper.

6. 6

   (If you dont allow the spices to cool, the ground blend will acquire unwanted moisture from the heat, making the final blend slightly cakey.)

7. 7

   The ground blend will be a deep reddish brown and the aromas will be sweet and complex, very different from those of the pre-toasted and post-toasted whole spices.

8. 8

   Store the masala in a tightly sealed container, away from excess light, heat, and humidity, for up to 2 months.

9. 9

   (In my opinion, refrigerating the blend adversely affects its flavors.)

* Per serving · 4 servings · Values may vary.

No additional tips available.