Instructions: In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes. (Be careful not to burn spices.) Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.

Return spices to skillet. Add oil and heat just until oil is warmed through, 1 to 2 minutes. Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.

This recipe yields about 1/4 cup.

Description: "Just a drizzle of this spicy oil added to beans, grains or vegetables will turn them into exciting fare."
Yield: 1/4 cup

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