A SPRING SPICE MIX

Spices in India have been used in for thousands of years for many different reasons. Dry roasting whole spices and adding these to meals is a simple way to boost health giving properties, and promote a balanced digestion.  These are my favourite seasonal spices I like to make and store.  I have added these to most of my dishes and the winter spice mix makes a warming drink by just adding 1 tsp to a cup of warm water, drinking after a meal helps to support digestion. 

1 tbsp whole cumin seeds, dry roasted

2 tbsp whole coriander seeds,dry roasted

1 tbsp yellow mustard seeds, dry roasted

1 tsp black peppercorns

1 tsp ground cardamom seeds

2 cloves

Heat a pan and dry roast the cumin , coriander and mustard seeds until lightly toasted and they release a slight aroma.  Remove from heat and allow these to cool.  Transfer these and combine the remaining spices and grind in a coffee grinder or with a mortar and pestle.  Store spice mix in an airtight class jar.