TM
* 6 large Bay leaves
* 50g Dried Bird's eye chillies (or others of your choice)
* 40g Black peppercorns
* 20g Engevita Yeast Flakes
* 600g Salt of your choice - I used Pink Himalayan Rock Salt

===Method===
* If using a Thermomix, place all of the ingredients into the bowl and grind '''30 secs/ Speed 6-8-10'''.
* If using a normal Blender or Coffee grinder, I would suggest Grinding it in smaller batches and the mixing together at the end.
* Whichever method you use, just grind until you are happy with the texture - I like mine to be a little coarse
* Transfer to clean Glass jars or Lock&Lock boxes and if kept dry, it will keep for at least 18 months.
* Adapted from a recipe in '''Fast and Easy Indian Cooking''' (Thermomix UK)

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