Turmeric Spice Paste

1. 1

   Break cinnamon into small pieces.

2. 2

   In a small spice wok or dry cast-iron skillet, combine cinnamon, coriander, allspice and clove.

3. 3

   Toast over medium-high heat for 3 to 4 minutes or until the seeds begin to pop and their fragrance is released.

4. 4

   Let cool.

5. 5

   In a mortar (using pestle), pound toasted spices until finely ground.

6. 6

   Add turmeric, ginger and garlic.

7. 7

   Pound, stopping to add oil every few seconds until a smooth paste is formed.

8. 8

   Variation:

9. 9

   Use 2 tbsp (25 mL) ground turmeric in place of the fresh root and add in Step

* Per serving · 4 servings · Values may vary.