Welcome to show me the guy dot com a manager and I'm hip ill, and today we're making a home made curry powder.

I know we all hear curry powders.

That's probably the one spice that most American stores tend to carry because it's such a generic blend of spices.

But it's a really useful blend of spices similar to our groom, Saleh, which has a lot of the more intense spices.

This Spiceland is a little milder, and it can stand all by itself without any additional than either.

Marcellus.

I like the fact that it's like a one.

Yes, you just pick it up and put that thing.

And I think it's pretty much takes care of things.

Bachelors are single, people are students.

That it's it's very convenient.

So what we're gonna do is we're gonna actually dry rose thes, but I want to just put everything, makes every all the masala and year all the seeds in here and then just a stone.

Okay, two tablespoons of Korean The seats one tablespoon of cumin seeds Ojeda one teaspoon fennel seeds are soft.

One teaspoon off mustard seeds have a teaspoon off hold back peppercorns or to taste.

So if you wanted a little spice here, you can add more, all totally omitted.

So we have a heavy bottom skillet on our stove right now, and it's off.

It's still cold right now, and we're gonna add the seeds in it and then turn it on to a low heat and dry roast.

These is gonna take approximately 10 minutes to fully dry roast ease, and you'll tell that it's done by the nice aroma that comes out of it and little brown just a little bit.

So here we go.

And be sure you keep moving this around so it cooks evenly.

This is done.

It's great, and the colors change.

They're gonna remove it and put it in the vault so that the couldn't pass.

It stops and it cools.

Own pastor.

You definitely don't want to skip this step will make sure that it's completely nice and cool before we put it into our grinder to grind.

We have a spice going to hear.

We're going to add the cool down whole spices to it.

Now again, like we mentioned earlier, it's very important to let them cool down really well before you try to grind them.

Otherwise, it's not gonna work out, and we're gonna grind it, grind it into a fine powder.

Fantastic.

It's a very, very fine.

And do this, we're gonna have some more already grown status.

1/2 teaspoon eventually powder again.

It's to taste.

If you don't really want your muscle had to be really spicy.

You can cut down or you can add more, says one teaspoon of ground ginger.

One teaspoon turmeric powder Great.

Let me just put it back on.

And either you can just mix it in the bowl yourself.

Or you could just give it one more world over here so that everything just makes it really will step away when you're opening.

We've learned over the course of time.

Oh, it looks beautiful.

And even though we did try to mix it in the mixer, it still looks a little uneven, so we can just use the manual method.

I know what this boon and just makes it through like patsy.

Nice color.

Now, to store this masala, you can basically keep it in a nice dry, airtight container, either jar or or some kind of container, and just stored away in a nice, dark, cool place, and you can use this forest long as almost like a month and will be really, really fresh tasting.

After that, it starts losing its flavor.

But this much is not a huge quantity, so you can keep making this fresh every time.

So enjoy using your one.

Stop a lot of different dishes doing a lot of ours.

You actually use the same masala so he could refer to this video and join us again, another episode of Show Me the car dot com, adding a pinch of spice to your life.