- 1 – 2" long cinnamon stick
- 2 Tbsp cumin seeds
- 2 Tbsp ground coriander
- 1 Tbsp cardamom pods, shelled
- 1 tsp whole cloves
- 1 tbsp black peppercorns
- 1 tsp ground turmeric
- Dry roast all of the spices in a heavy skillet over med.-high heat.
- The whole process should take about 10 minutes. Let cool.
- Transfer spices to a grinder and blend until smooth.
- Store in an airtight jar.
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