Serves: 5
Total Calories: 23

1/4 cup cumin seeds
3 tablespoons black peppercorns
1 tablespoon , hot red pepper flake, , or to taste

1. In a small cast-iron or nonstick skillet, roast separately the cumin seeds, the peppercorns, and the red pepper flakes, over medium heat, stirring and shaking the pan until fragrant and a few shaded darker, about 2 minutes each for the cumin and the peppercorns, and just a few seconds for the red pepper flakes

2. Mix together the roasted cumin, peppercorns and red pepper flakes. Let cool, then put in your pepper mill. Grind and use as necessary. Or, grind coarsely in a spice or coffee grinder, store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 23
Calories from Fat: 0

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* Spices and Other Seasonings
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