Serves: 5
Total Calories: 45

1/4 cup white rice
1/4 cup cumin seeds
1/4 cup coriander seeds
1 tablespoon mustard seeds, preferably black (see note)
1 tablespoon peppercorn, black
1 tablespoon fenugreek seeds (optional see note)
1 teaspoon cloves, whole
1/4 cup turmeric, ground

1. Place the rice in a dry skillet and cook over medium heat, shaking the pan to ensure even cooking, until lightly browned, 2 to 3 minutes. Transfer the rice to a bowl and let cool.

2. Add the cumin seeds, coriander seeds, mustard seeds, peppercorns, fenugreek seeds, and cloves to the skillet and cook over medium heat, shaking the pan, until lightly toasted and fragrant, about 3 minutes. Transfer the spices to a bowl and let cool.

3. Combine the rice and toasted spices in a spice mill or blender and grind to a fine powder. Grind in the turmeric. Store the powder in an airtight jar away from heat and light for up to 6 months.

Makes about 1 cup enough for 6 to 8 pounds meat, poultry, or seafood

Note: Black mustard seeds are hotter than white, but the latter will work in a pinch. Fenugreek is a spice made up of tiny, rectangular tan pieces with a slight but agreeable bitterness. Both are available at Indian markets, gourmet shops, and natural foods stores.

Nutritional Facts:

Serves: 5
Total Calories: 45
Calories from Fat: 0

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