- 1/4 cup cumin seeds
- 2 tbsp coriander seeds
- 1 tsp cardamom seeds remove the green shell and use just the black seeds
- 1 tbsp black peppercorns
- 1 tsp cloves
- 1 to 2 dried red chilies
- 2 inch piece of cinnamon stick
- 3 bay leaves
- 1 star anise
- 1 tsp fennel seeds
- 1/2 tsp nutmeg
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.
Add in the grated nutmeg. Mix well.
Serving: 5g | Calories: 4kcal | Sodium: 1mg | Potassium: 17mg | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg