- 12 bird’s eye chillies
- 4 tsp cumin seeds
- 12 cardamom pods
- 2 tsp black peppercorns
- 4 tsp ground cinnamon
- Sea salt
Prep: 10 mins | Cook: 5 mins | Serves: 8 tbsp
1. Tip the bird’s eye chillies into a dry frying pan. Toast for a few mins till they’re browned. Tip into a pestle and mortar. Tip the cumin seeds into the frying pan and toast for few mins till they’re popping. Add to the chillies. Crush the cardamom pods and shake the black seeds into the pestle and mortar. Add the peppercorns and grind to a fine powder.
2. Stir in the cinnamon. Add a pinch of sea salt and stir to mix. Store in an airtight jar.