|
Ingredients
|
Quantity
|
|
Coriander seeds
|
8 tbsp
|
|
Cumin seeds
|
4 tbsp
|
|
Black peppercorns
|
2 tbsp
|
|
Cassia bark
|
2 pieces
|
|
Fennel seeds
|
2 tbsp
|
|
Cloves
|
2 tbsp
|
|
Green cardamom seeds
|
1 tbsp
|
|
Bay leaves – dried
|
3
|
|
Wild onion seeds
|
1 tsp
|
Lightly roast everything under a low-medium grill or in a low
oven.
DO NOT LET THE SPICES BURN. They should give off a light steam. As
soon as the aroma starts, remove from heat, cool and grind in batches. Store in
an airtight jar.
