|
Ingredients
|
Quantity
|
|
Coriander seeds
|
2 ½ cups
|
|
Cumin seeds
|
1 cup
|
|
Large cardamoms
|
¼ pound
|
|
Cinnamon
|
½ cup
|
|
Cloves
|
2/3 cup
|
|
Peppercorns
|
1 cup
|
|
Grated nutmeg
|
1 tbsp
|
Roast the coriander and cumin seeds, separately, in a warm oven or
under a low grill for about 3 to 5 minutes, shaking them round constantly if
under a grill. This is to make them easier to grind and the seeds should not
burn. Peel the cardamoms and remove the husks. Grind all the spices in a
blender or finely adjusted coffee grinder. Store in an airtight container. Use
as directed in the recipes.
