| 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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