Ingredients: Cardamom, coriander, black pepper, fennel, fenugreek, turmeric, bay leaves, cloves, anise, ground nutmeg, Cassia cinnamon, ginger pieces.
Your saucepans will line up for this mixture. Indian dishes with lentils, chickpeas and vegetables swear by this hot spice. The fine aromas best develop best if added near the end of the cook.
Note: As cumin is temporarily only available in small quantities, the recipe for this spice blend has been changed.