by – Kate O’Donnell
- 1 Tbs Whole Coriander
- 1 Tbs Whole Cumin
- 1 Tbs Whole Fennel
- 1 Tbs Turmeric powder
- ½ tsp Cardamom powder
Dry roast the coriander, cumin and fennel seeds in a heavy-bottomed pan on medium heat for a few mins until you can smell them. Let them cool. Grind together in a grinder or by hand. Transfer to bowl and stir in turmeric and cardamom. Store in an airtight container and enjoy!