West Indian Massala

1. 1

   Toast all the seeds in a dry skillet, stirring well, until they begin popping.

2. 2

   Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds.

3. 3

   Cool the seeds and grind them all together finely in a spice mill or with a mortar and pestle.

4. 4

   Add the turmeric and mix well if you wish to make a curry powder.

5. 5

   Add the habanero powder for a hotter masala.

6. 6

   Store in a tightly closed container in your spice cabinet.

* Per serving · 4 servings · Values may vary.

No additional tips available.