Grinding spices

I spent this morning gathering all the different spices I’d need to make two different spice mix powders, tandoori masala and garam masala. Probably no one I know has all the ingredients right in their pantry to make these items at home, but I’ve been gathering these things over the last year and keeping them fresh in the fridge. They even came with us on our move from the Upper East Side; not a single spice got tossed out. To freshen them up, I toasted them over the stove before grinding them to a pulp to then store in glass containers until I’m ready to use them for my long-awaited tandoori roasted turkey for our early Thanksgiving party.

The unfortunate part about grinding and toasting potent spices in your apartment is that… well, in smaller spaces, the odors tend to stick a lot more. We went out for the evening and came home to an entire house that smelled… Indian, and not necessarily in a good way. We enjoy Indian food and flavors and scents… but not on our walls and all over our living room. I ended up having to boil vinegar twice to get the smells to un-stick.

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