Vietnamese curry powder

Preparation

1. Gently toast the whole spices - take off the heat as soon as they start to become fragrant
2. Grind the whole spices
3. Add the remaining spices
4. Store in an airtight jar in a cool dark place. It will last a few weeks but will lose flavour over time so the fresher it is the better

Notes

Ingredients

• 8 indian bay leaves
• 16 cloves
• 4tsp coriander seeds
• 4tsp cumin seeds
• 2tsp fennel
• 1tsp sichuan pepper
• 8 star anise
• 1 nootmuskaat
• 2tsp annatto
• 1tsp cayenne pepper
• 2tsp garlic powder
• 4tsp ground cinnamon
• 6tbsp turmeric

Equipment

Nutritional Facts

• Serving size: 5.9g
• (1% / 1%)   Calories: 18kcal
• (1%)Total fat: 0.5g
• (1%)   Saturated fat: 0.2g
• (1%)   Unsaturated fat: 0.3g
•     Mono: 0.2g
•     Poly: 0.1g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 3.6g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0.1g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (6%)   Fibre: 1.4g
• (1%)Protein: 0.6g
• Salts
• (2%)   Sodium: 45mg
• (3%)   Potassium: 90mg