Name: Toasted Twenty-Spice Blend
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dried red Thai or cayenne chiles (stems removed); 2 tablespoons yellow split peas (chana dal) (picked over for stones); 2 tablespoons kanak or wheat berries; 1 tablespoon uncooked long-grain white rice; 0.5 cup coriander seeds; 1 tablespoon black or yellow mustard seeds; 1 tablespoon white sesame seeds; 1 tablespoon white poppy seeds; 1 tablespoon black peppercorns; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon fenugreek seeds; 1 teaspoon whole cloves; 0.5 teaspoon cardamom seeds (from green or white pods); 0.5 teaspoon nutmeg shavings; 3 whole star anise; 3 cinnamon sticks (each 3 inches long, broken into smaller pieces); 3 blades mace (or ¼ teaspoon ground mace); 2 fresh or dried bay leaves; 2 tablespoons ground Kashmiri chiles (or 1½ teaspoons cayenne mixed with 1½ tablespoons sweet paprika); 1 tablespoon ground turmeric

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Toasted Twenty-Spice Blend — Formulation & Method | CuliNect