Ingredients
Everything you'll need to make this recipe
1
15 grams dried bay leaves
2
75 grams black cardamom seeds
3
40 grams green cardamom seeds
4
20 sticks cinnamon, about 2.5 cm in length
5
20 grams whole cloves
6
35 grams coriander seeds
7
20 grams cumin seeds
8
25 grams fennel seeds
9
20 grams mace
10
70 grams black peppercorns
11
15 grams rose leaves
12
15 grams ginger powder
Instructions
Step-by-step guide to making this recipe
1
Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
2
Remove from the heat, transfer to a cool container, and let cool.
3
Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder.
Notes
- •Keep in an airtight container in a cool, dark, place.
- •Do not be tempted to speed up the toasting process by turning up the heat—the spices will burn on the outside and remain raw on the inside.
- •Toast the cardamom in the pods, and remove the seeds from the pods once cool.