๐ง Ingredients (in grams)
* Coriander seeds (เคงเคจिเคฏा) – 40 grams
* Cumin seeds (เคीเคฐा) – 25 grams
* Black peppercorns (เคाเคฒी เคฎिเคฐ्เค) – 20 grams
* Cloves (เคฒौंเค) – 10 grams
* Green cardamom (เคนเคฐी เคเคฒाเคฏเคी) – 10 grams
* Black cardamom (เคฌเคก़ी เคเคฒाเคฏเคी) – 5 grams
* Cinnamon stick (เคฆाเคฒเคीเคจी) – 10 grams
* Bay leaves (เคคेเค เคชเคค्เคคा) – 3 to 4 leaves
* Dry ginger (เคธौंเค ) – 10 grams
* Nutmeg (เคाเคฏเคซเคฒ) – ½ piece
* Mace (เคाเคตिเคค्เคฐी) – 2 blades
* Fennel seeds (เคธौंเคซ) – 10 grams
* Star anise (เคเค्เคฐ เคซूเคฒ) – 1 piece
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๐ฅ Preparation Method
1. Dry Roast the Spices:
* Heat a heavy-bottomed pan on low flame.
* Add all the whole spices except **nutmeg** and roast gently for 2–3 minutes until aromatic.
* Stir continuously to avoid burning. Do not over-roast.
2. Cool the Spices:
* Spread the roasted spices on a plate.
* Let them cool completely to avoid moisture in grinding.
3. Grind to a Fine Powder:
* Add the cooled spices and nutmeg to a dry grinder or spice mill.
* Grind to a fine powder in batches if necessary.
4. Store Properly:
* Transfer to an airtight glass jar.
* Store in a cool, dry place away from sunlight.
* Best used within 3 months for full aroma.
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✅ Tips for Best Results
* Use fresh and good-quality whole spices.
* Avoid grinding when the spices are warm.
* For a more authentic Everest-style aroma, slightly increase the coriander and cumin
#tasteunfold
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