Steps:
- Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn. Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
- Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding. The blend will keep for several months stored in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 10 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 1 gram, TransFat 0 grams
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