Ingredients

  • black peppercorns 1 teaspoon black peppercorns
  • fenugreek seeds 2 teaspoons fenugreek seeds
  • finger chiles 16 dried spicy red finger chiles, stems removed
  • garlic salt 1 Tablespoon garlic salt
  • ground allspice ½ teaspoon ground allspice
  • ground cardamom 2 teaspoons ground cardamom
  • ground cinnamon ½ teaspoon ground cinnamon
  • ground coriander 3 teaspoons ground coriander
  • ground ginger 1 teaspoon ground ginger
  • ground nutmeg 1 teaspoon ground nutmeg
  • onion powder 4 Tablespoons onion powder
  • paprika 6 Tablespoons paprika
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How to make it

  1. Combine fenugreek seeds, peppercorns, and cloves in a small frying pan.
  2. Heat over medium high heat until fragrant and toasted, about 3 minutes. Do not burn. Set aside.Grind the red chiles in a spice grinder or coffee grinder.
  3. Add the toasted spices and grind until fine.In a medium bowl, combine the chile mixture with the remaining ingredients.
  4. Whisk together until well blended.Store in an airtight container.