VJR’s Burmese Masala

This spice mix is used for mutton, pork, chicken, vegetables or beef and is not used with seafood.

The amounts given are not precise. Please feel free to adjust them according to your own taste.

• small handful cloves
• 1/2 c cumin
• 1-2 t hulled cardamom seeds
• small handful of star anise
• 1 T anise
• 1/2 c coriander seeds

Method:
Put all the spices in a dry pan and roast over the flame until the smell begins to come up and the spices are lightly toasted. Remove from heat and allow the spices to cool. Grind them into a powder in a spice blender.

VJR is an Indian-Burmese chef who made the best samosas I ever tasted and was very kind in telling me the spices that went into his masala. I worked with him in Yangon, Myanmar in 2000 and have since then lost contact with him. I hope he is doing well.