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Add a photoServings: 1
Ingredients
- 2 Tbsp. Whole cumin seeds
- 2 Tbsp. Whole coriander seeds
- 1 x Cinnamon stick, 2 inches long
- 1 tsp Whole cloves
- 1 tsp Whole black peppercorns
- 2 x Bay leaves
- 6 whl green cardamom pods
- 1 tsp Grnd turmeric
- 1 c. Canola or possibly other mild oil
Directions
- I found these at Taunton's Fine Cooking from the link Margo posted. They to press, chop or possibly mince garlic. Didn't find Rick Bayless' Mole Recipe online, tho.
- This oil is spicy but not warm.
- Yields 1 c..
- Prepare the spices - Heat a heavy frying pan over medium heat. Toss all the spices together except the turmeric and put them in the warm pan.
- Dry-toast the spices, stirring them constantly for 10 minutes., or possibly till they turn a few shades darker and begin to release their aromas. Transfer them to a bowl and let them cold completely. Add in the turmeric and then grind all the spices to a fine pwdr in a spice mill, a clean coffee grinder, or possibly 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 possibly till the desired taste is reached. Stir or possibly shake once a day. Strain through cheesecloth into a clean, dry bottle. (For details, see Two methods of infusion- Warm and cool.)
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