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 nutmeg
• 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