Recipe - Indian Spice Infused Oil

2 tablespoon Whole cumin seeds
2 tablespoon Whole coriander seeds
1 Cinnamon stick; 2 inches
long
1 teaspoon Whole cloves
1 teaspoon Whole black peppercorns
2 Bay leaves
6 Whole green cardamom pods
1 teaspoon Ground turmeric
1 cup Canola or other mild oil

I found these at Taunton's Fine Cooking from the link Margo posted. They
have some really neat articles and recipes and food information, like when
to press, chop or mince garlic. Didn't find Rick Bayless' Mole Recipe
online, tho.

http://www.taunton.com/fc/index.htm

This oil is spicy but not hot. Yields 1 cup.

Prepare the spices Heat a heavy frying pan over medium heat. Toss all
the spices together except the turmeric and put them in the hot pan.
Drytoast the spices, stirring them constantly for 10 min., or until they
turn a few shades darker and begin to release their aromas. Transfer them
to a bowl and let them cool completely. Add the turmeric and then grind all
the spices to a fine powder in a spice mill, a clean coffee grinder, or a
blender.

Stir the spices in with the oil in a clean, dry container. Cover and let
sit at room temperature for three days, or until the desired taste is
reached. Stir or shake once a day. Strain through cheesecloth into a clean,
dry bottle. (For details, see Two methods of infusion Hot and cold.)

Posted to CHILEHEADS DIGEST V4 #125 by Judy Howle howle@ebicom.net on
Sep 16, 1997