2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
3-inch stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1
Wash hands well with soap and warm water.
2
In a medium skillet over medium heat, add all of the spices except the nutmeg.
3
Toast spices, moving them often for about 10 minutes. (Caution: if you increase the heat to speed up the process the outside will burn leaving the inside undercooked)
4
In batches, add the spices to a clean coffee grinder or mortar and pestle. Grind spices to a fairly fine powder.
5
Use immediately or store in an air tight container for up to 6 months.
Ingredients
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
3-inch stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg