Mauritian Massale

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Mauritian Massale

 

2 tbsps. coriander seeds

2 tsps. cumin

seeds

2 tsps. black peppercorns

1 tsp. cardamom pods

1 tsp. whole

cloves

1/2 cinnamon stick, broken into small pieces

1 tsp. cayenne

pepper

1 tsp. freshly grated nutmeg

 

Roast the whole spices in a dry skillet over

moderate heat until lightly browned. Cool and mix with the cayenne and nutmeg.

Grind to a fine powder and store refrigerated in an airtight container for up to

3 months.

Makes about 1/3 cup.