Recipe Ingredient
- 100g coriander seeds
- 25g fennel
- 15g cumin
- 10g white peppercorns
- 4g black peppercorns
- 40g dried red chillies
- 10g ground turmeric
- 5g cardamoms
- 1 star anise
- 5 cloves
- 4cm piece cinnamon stick
Instructions
- Wash, drain and sun the coriander seeds well for 1-2 days then roast in a dry wok for 2-3 minutes until fragrant.
- Blend the ingredients individually in a grinder or processing machine.
- Combine the ingredients together and leave to cool completely before storing.
