* Remove seeds and septums from chilies. For an exceptionally spicy blend, include a few seeds.
* Toast cumin, coriander, chilies, fenugreek, mustard seeds and black pepper in a heavy-bottomed frying pan over medium heat. While doing so, swirl the frying pan frequently to ensure that the spices are roasted evenly.
* Grind the roasted spices in a mortar or possibly a coffee grinder.
Finally stir in turmeric and ginger.
Service information from the Rbb:
zibb expert: Barbara Ahrens (practice for naturopathy)
Kitchen herbs Heinrich (kitchen herbs and spices store in Potsdam)
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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