Author: Nik Sharma from Food52
2 tablespoons whole cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon black peppercorns
One 2-inch cinnamon stick
12 whole cloves
1 teaspoon freshly grated nutmeg
1 teaspoon black cardamom seeds
1 teaspoon green cardamom seeds
1. Heat a non-stick skillet over medium-high eat. Reduce the heat to medium-low and then add all the spices and toast gently by rotating the pan until the spices begin to toast and release the fragrance. This should take about 2 minutes. Be careful not to burn the spices - if they burn discard and start fresh.
2. Transfer the toasted spices to a spice mill or mortar and pestle. Grind until a fine powder is obtained. Store the spice mix in an airtight container for up to six months in a cool dark place.