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Check to make sure the spices are clean and do not have any extraneous substances.
Measure out the whole spices.
Toast the spices at low setting, in a skillet (preferably cast iron) for more intense flavors. Start with the larger spices (cardamom, cinnamon....). After couple minutes of toasting them, add the smaller spices (coriander, cumin, black pepper....). Toast until you smell a nice aroma, but don't burn them.
Allow the spices to cool completely.
Transfer to a nut or spice grinder and grind them until fine. Pass through a sieve, if necessary and repeat grinding down the coarse mixture.
Alternatively, you can completely skip the toasting for a more mellow flavor.
Do not toast the rose petals, if using them.
Store spice mixes in glass spice containers.