Ingredients
- 3 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp cardamom pods
- 1 tbsp black peppercorns
- 1 tsp cloves
- 1 cinnamon stick, broken
- ½ tsp ground nutmeg
Method
- Toast all whole spices in a dry frying pan over medium heat for 2–3 minutes until fragrant.
- Transfer to a spice grinder or pestle and mortar.
- Grind to a fine powder.
- Stir in ground nutmeg.
- Cool completely before storing in an airtight jar. Use within 3 months.