From Huben's Wiki
From "The Complete Asian Cookbook" by Charmaine Solomon, pg. 35.
- 4 Tb coriander seeds
- 2 Tb cumin seeds
- 1 Tb whole black peppercorns
- 2 tsp cardamom seed (after pods removed)
- 1 tsp whole cloves
- 12 inches of cinnamon sticks
Roast separately in a small pan each of the above until they are fragrant, then place on a plate to cool.
- 1 whole nutmeg
Grind all in a spice grinder. Store in an airtight glass jar.