Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Inch cinnamon sticks, crushed |
| 1 tablespoon | Whole cloves |
| 1 tablespoon | Black peppercorns |
| 1 teaspoon | Grated nutmeg |
Seeds from 2-oz. (¼ cup) green cardamom pods Grind spices to a fine powder in a coffee grinder or with a pestle and mortar. Store in a small, airtight container for up to 2 months.
From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]