1tspcardamom seedsremove the green shell and use just the black seeds
1 to 2dried red chilies
2inchpiece of cinnamon stick
Toss all the spices onto a dry pan and heat over medium heat. Stir often.
Heat until you start to smell the aroma of the spices and they start to turn golden brown about 5 minutes. Watch very carefully that the spices don’t burn. Constant stirring is important.
Once the spices are toasted, separate out the nutmeg. Use a microplane or fine grinder to grate the nutmeg. (You can toss it into the spice grinder but every time I do, it makes so much noise that I’m afraid my grinder will break so I just grate the nutmeg separately and add it in later).
Grind the the rest of the spices using either a spice grinder, clean coffee grinder or morter and pestle.