ART MASALA (EIGHT-SPICE MIX)

Everyone needs to have a good masala mix in their repertoire, so I want to share my art masala. When trying to source the spices at the supermarket, don’t forget to make your way to the Asian/World Foods aisle too. It’s a treasure trove of goodies and inspiration!

MAKES ABOUT 550G

H 28g cardamom pods

H 3g bay leaves

H 34g fennel seeds

H 100g cumin seeds or ground cumin

H 38g ground cinnamon

H 100g ground turmeric

H 44g chilli powder

H 200g curry powder

H Start by using a spice grinder, which is the best tool for the job. Lots of smoothie-makers also come with a milling blade that works well to really crush down these whole spices. Put the cardamom pods in the grinder, husk and all. (Imagine trying to de-pod that many – you would have given up before you’d even started. I know I would.) Blend to a fine powder, then pour it out into a large bowl.

H Now put your bay leaves, fennel and cumin seeds into the same grinder and blitz to a powder. If your grinder is small, you can do each spice alone. Just note that it’s always best to blend the bay leaves with the fennel seeds, as they need the seeds to get them moving enough to crush to a powder. Add to the bowl. Mix thoroughly, being sure to do this after each addition as it’s important that the mix is well blended.

H Now for the cinnamon – I prefer to use ground. Add to the bowl and mix.

H Chuck in the ground turmeric, then the chilli powder, mixing with each addition. Lastly, add the curry powder and give everything a good stir.

H That’s it. Now you have your very own ninth spice, using ingredients you already have at home. Transfer this into a sterilised jar or jars and you are ready to go!