- 2 tablespoons (14g) Aranya Black Pepper
- 10 to 12 (10g) whole Sirārakhong Hāthei Chillies
- 3 tablespoons (21g) Hariyali Fennel
- 1¼ teaspoons (3g) Wild Ajwain
- 2 tablespoons (12g) granulated garlic
- 1½ tablespoons (15g) kosher salt
- Pinch of MSG (optional)
Ingredients
Methods
To make in a spice grinder
- Place the pepper in a spice grinder and pulse a few times to break the peppercorns up.
- To prep the chillies, remove and discard the stems and break them into ½-inch pieces. Add the fennel, broken chillies, and ajwain and continue to pulse until the mixture reaches a medium coarse texture. If you like a finer seasoning, continue pulsing until you reach the desired consistency.
- Transfer the ground spices to a medium bowl and add the granulated garlic, kosher salt, and MSG, if using, and mix well. Transfer to a small jar (this recipe fits perfectly in a small Diaspora Co. jar!), seal, and store in a cool, dry place for up to 6 months.
To make in your Roshni Mortar & Pestle
- Heat a medium skillet over medium heat. Add the whole chillies and gently toast, turning frequently, until fragrant and are a shade darker, about 30 seconds to 1 minute. Transfer to a plate and allow to cool for 10 minutes.
- While the chillies cool, place the pepper in the mortar and pound them into a medium coarse powder. Transfer the crushed pepper into a medium bowl.
- Add the fennel and ajwain to the mortar, pound into a medium coarse powder, and transfer to the bowl with the black pepper.
- Remove and discard the stems from the toasted chillies, then break them up into ½-inch pieces, and place them in the mortar. Pound the broken chillies into fine flakes and transfer to the bowl with the other crushed spices.
- Add the garlic, salt, and MSG, if using to the crushed spices, and mix well. Transfer to a small jar (this recipe fits perfectly in a small Diaspora Co. jar!), seal, and store in a cool, dry place for up to 6 months.
