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115 g (4 oz.) coriander seeds, washed and dried
55 g (2 oz.) cumin seeds, washed and dried
2 tablespoons black pepper
1 tablespoon white pepper
3 teaspoons cardamom seeds
30 g (1 oz.) cinnamon bark, broken into small pieces
2 teaspoons cloves
3 nutmegs
Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge.
55 g (2 oz.) cumin seeds, washed and dried
2 tablespoons black pepper
1 tablespoon white pepper
3 teaspoons cardamom seeds
30 g (1 oz.) cinnamon bark, broken into small pieces
2 teaspoons cloves
3 nutmegs
Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned - do not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge.
