|A Nutmeg Just Freed From its Shell|
|The Ingredients: Center: nutmeg; Clowise from top: coriander, black pepper, cloves, cardamom, cinnamon, cumin|
This post is dedicated to my amazing grandmother, who sadly is no longer with us today. She passed away when I was 11 years old. Recently, I have missed her more than ever before as I never had the pleasure to do with her what she was able to do with her grandmother--sit at her feet and learn the sensory art of Indian cooking.
This recipe is in grams, as this is the way my grandmother learnt it. I have included ounces for convenience. Unfortunately, volume measurements don't work quite well for this spice blend. If I can make it multiple times and come to a consensus I will post an update.
400 grams (14 oz.) coriander seeds (dhania)
250 grams (9 oz.) black peppercorn (kali mirch)
100 grams (3.5 oz.) cumin (jeera)
50 grams (1.75 oz.) cinnamon (dalchini)
50 grams (1.75 oz.) cloves (lavang)
50 grams (1.75 oz.) cardamom pods (elaichi)
1 whole nutmeg
Inspect your spices to ensure that they are dry and there is no moisture clinging to the surface, if there is your blend will not last as long.
Mix all ingredients together and grind either using a mortar and pestle or a spice grinder. If necessary grate your nutmeg and cinnamon into smaller pieces to make it easier to grind.
Place in an airtight jar and store in a cool, dark, and dry area of the house for up to 18 months. Enjoy!