Balti Masala Spice Mix
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A whole-spice curry blend of coriander, cumin, cassia, fennel and fenugreek, shaken together in a bag. Use it for curries or as a rub.
Ingredients
- 4 tablespoons coriander seeds
- 2 tablespoons white cumin seeds
- 2 pieces cassia bark 2-inch each
- 1 teaspoon fennel seeds
- 2 teaspoons black mustard seeds
- 4 whole cloves
- 1/2 teaspoon wild onion seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon dry fenugreek leaves
- 10 dry curry leaves
- 1 teaspoon green cardamom seeds
- 1/2 teaspoon lovage seeds
Equipment
- zip-top bags
- airtight jar
Directions
- Put all the ingredients in a zip-top bag.
- Close it and shake well to mix.
- Pour into a clean spice jar or small bottle and close tightly.
- Keep in a cool, dry place; for best quality, use within 6 months.
Notes
Season curries, stir into sautéed onions and tomatoes for a sauce base, or crush slightly and rub onto meat or vegetables. Start with 1 to 2 tablespoons per pound of meat, or per 4 to 6 servings of sauce; adjust to taste. Keep airtight away from light, heat, and steam; make a fresh batch if the aroma fades.
Nutrition
Serving: 7g | Calories: 23kcal | Carbohydrates: 3.6g | Protein: 1g | Fat: 1.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 4.5mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 0.9mg | Calcium: 48mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 tablespoons; cassia bark counted as cinnamon, black mustard seeds counted as ground mustard seed, lovage seeds counted as celery seed. Brands and portions vary, so use it only as an approximation.
