Show: Good EatsEpisode: Spice Capades
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Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.
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By Wendy_Perez
Stonington, CT
on November 25, 2011
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Kdobek, you do NOT grind anything. Follow the instructions as written. The last sentence tells you what to do: when you're ready to use the stuff, that's when you grind the quantity you need. Keeps everything fresh.
By knitter4years
Chico, CA
on July 20, 2011
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I needed curry powder for a lamb curry recipe I was making and I didn't have the curry powder, but my cupboard had lots of spices so I went in search of a recipe. I tried this one and it was a hit. Wonderful flavor and color.
The wpg_foody, the seeds are green cardamom in the recipe. Black cardamom is very rare in the regular American grocery stores. One would have to go to an Indian or Pakistani market not readily available in most U.S. areas.
When looking at American recipes I use green cardamom unless otherwise noted as black cardamom, which is very rare in recipes from U.S cooking programs or U.S. chefs.
By wpg_foody
on October 06, 2010
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I was just wondering...do you use green or black cardamom for this? The taste is actually a little different between the two.
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