Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

heat, pull back on the chile peppers.
Make these your own blends.
Grind the blends in a coffee grinder
reserved for spices or in the dry jug of a
powerful blender, such as a Vitamix.
Getting them finely ground is important
(so they don’t taste gritty later), so
prepare to be patient, grind in batches,
and sift the blends before storing to get
rid of any bits of cinnamon sticks or
other spices that don’t break down
completely. Once they are ground, store
your blends in airtight containers in a
cool, dark place for up to six months.
Whole spices will keep for years. But
once you grind them and release their
essential oils, they become perishable.
Of course, there are always exceptions,