Sweet and Hot Masala No. 7

While working in my restaurant kitchen preparing daily specials, I often make spice mixtures like this in small amounts to be used for a specific dish. I call them masalas, which is what spice mixtures are called in India, curry being a specific type of masala used mostly in the south. This particular blend is strong on the sweeter flavors of cardamom, cinnamon, and cloves. I use it as a dry rub on grilled chicken, but it can also be used to add a little spice to a stew or soup just prior to serving. When you are making it, the smell of the spices being heated adds a distinctive touch of the dramatic and the exotic to your kitchen.

5 tablespoons whole cardamom seeds
1 stick cinnamon or 1 tablespoon ground cinnamon
7 whole cloves or 1 teaspoon ground cloves
1 tablespoon dried chile pepper of your choice
3 tablespoons coriander seeds
1/4 cup cumin seeds
1 tablespoon ground turmeric
2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns (you may substitute black)

In a large saute pan, combine all the ingredients and cook over medium-low heat, shaking frequently, until the mixture begins to take on a darker color, 2 to 3 minutes. Remove from the heat, allow to cool to room temperature, then grind in a spice blender, coHee grinder, or blender. If you keep this mixture tightly covered and store it in a cool, dark place, it will stay potent for up to 6 weeks. Makes about 1 cup.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby