| Ingredients | |||
| 3 | oz | coriander seeds | |
| 1 | oz | cumin seeds | |
| 1/4 | oz | fenugreek seeds | |
| 1 | oz | cloves | |
| 2 | oz | cardamon seeds (brown best) | |
| 1/4 | teaspoon | mace | |
| 1/4 | teaspoon | nutmeg | |
| 1 | oz | cinnamon | |
| 1 | oz | black pepper | |
| Directions: | |||
| Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind.
Pass the mixture through a sieve and store in an airtight jar. NOTE: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time. |
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