Back-to-Basics: Indian Spice Mix
The spices you’ll use in today’s lentil salad (specifically the ground cardamom, pepper, cloves, nutmeg, and cinnamon) are common staples in Indian cuisine. I use them so often together that I’ve taken to keeping a jar on the shelf with the spices already mixed.
If cayenne pepper is too much, feel free to reduce the amount, combine with black pepper, or take it out completely.
Basic Indian Spice Mix
2 ½ tsp ground cardamom
1 1/4 tsp. black pepper (or cayenne)
1 ¼ tsp. ground cloves
1 1/4 tsp. freshly grated nutmeg
1 ¼ tsp. ground cinnamon
Combine all ingredients in a food processor and mix thoroughly. Store in an airtight container on the shelf with other spices for up to 6 months.
Prepping a large batch of these spices beforehand saves time, and as a result, Chai tea is always just a minute away! Consider adding a 1/2 teaspoon of ground ginger to this mix, and you’re one step closer. (Psst…For a great blog entry on making Chai concentrate, click here.)