Zanzibar curry powder

Ingredients

Whole spices:

• 2 tablespoons whole coriander seeds
• 1 tablespoon whole cumin seeds
• 1 tablespoon whole fennel seeds
• 2 teaspoons whole yellow mustard seeds
• 1 inch cinnamon stick

Ground spices:

• 1 teaspoon ground cinnamon
• 1 teaspoon smoked sweet paprika
• 1 teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 1 tablespoon brown sugar

Method

1. Heat a small, dry frying pan over a medium heat and then add all the whole spices. Toast them, stirring until they begin to brown and release their aroma and natural oils (about 30-40 seconds). Let spices cool completely.
2. Transfer to the BLACK+DECKER® kitchen wand™ spice grinder attachment and grind to a fine powder.
3. Once ground, mix the ground spices with brown sugar.
4. Store in a jar in a cool, dark place for up to 6 months.