I’ve been keeping myself very busy this weekend. Among the many house chores I took on, I decided to finally fill up my new herb/spice jars and label them because I tend to be a little crazy about having things in the kitchen organised. Unfortunately I underestimated how many jars I’d need and below this drawer is another full drawer of little bags of herbs & spices with pegs holding them closed!
I hope y’all don’t feel that today’s post is a bit of a cop out because trust me – it’s an awesome spice mix and it’s going to come up on this blog more than a few times. It has many uses; my favourite is Mr. AA’s fiery Burmese style laksa (a cross between laksa & khao suey). The particular recipe I’m sharing with you today is based on one published by Charmaine Solomon.
2 TBSP Yellow Mustard Seeds
2 TBSP Nigella/Kalonji (these look like little matte black sesame seeds)
2 TBSP Cumin Seeds
1 TBSP Fenugreek Seeds
1 TBSP Fennel Seeds
Mix together and store in an air tight jar!