- 1 piece (1 inch/2.5 cm) cinnamon
- 1 tbsp whole coriander seeds (15 mL)
- 1 tbsp whole allspice berries (15 mL)
- 1 whole clove
- 1 piece (2 inches/5 cm) fresh turmeric root
- 1 piece (½ inch/1 cm) fresh gingerroot
- 2 cloves garlic
- 2 tbsp olive oil (approx. 25 mL)
- Break cinnamon into small pieces. In a small spice wok or dry cast-iron skillet, combine cinnamon, coriander, allspice and clove. Toast over medium-high heat for 3 to 4 minutes or until the seeds begin to pop and their fragrance is released. Let cool.
- In a mortar (using pestle), pound toasted spices until finely ground. Add turmeric, ginger and garlic. Pound, stopping to add oil every few seconds until a smooth paste is formed.
- Variation:
- Use 2 tbsp (25 mL) ground turmeric in place of the fresh root and add in Step 2.