Per recipe: 36 calories, 2 g fat, 0 mg cholesterol, 6 g carbs, 11 mg sodium, 1 g protein, 0 g dietary fiber
Photography: Richard Gerhard Jung
Martha Stewart Living, October 2001
Yield Makes about 2 tablespoons
- 2 teaspoons coriander seed
- 2 teaspoons cumin seed
- 1/2 teaspoon ground cayenne pepper
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon cinnamon
- Heat skillet over medium-high heat. Add coriander and cumin. Toast seeds, tossing constantly, until fragrant. Transfer to spice grinder. Add cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
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