Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Plus 1 tsp cardamom seeds |
| 2 \N | Inch cinnamon sticks, crushed |
| 2 teaspoons | Whole cloves |
| 1 tablespoon | Plus 1 tsp black peppercorns |
| 3 tablespoons | Cumin seeds |
| 3 tablespoons | Coriander seeds |
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]