Total Calories: 1
1. Set a dry skillet over medium heat. Add the cumin seeds, coriander seeds, and peppercorns and heat, shaking the pan occasionally, until the spices are fragrant and toasted, about 2 minutes.
2. Allow the spices to cool, then grind them to a powder in a spice mill. Add the ginger, mint leaves, and salt and continue to grind until finely ground. If not using immediately, store the mixture in a tightly capped small jar in a cool, dry place for up to 2 months.
Makes about 1 tablespoon
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