Servings: 1 ¼ cup jar
Ingredients
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 cinnamon sticks
- 6 cardamom pods
- 6 whole cloves
- 2 dried bay leaves
- 1 tsp ground turmeric
- 1 tsp ground nutmeg
Instructions
- In a dry skillet, toast the cumin seeds, coriander seeds, fennel seeds, and black peppercorns over medium heat until fragrant, stirring constantly to prevent burning.
- Remove the skillet from the heat and transfer the toasted spices to a spice grinder or mortar and pestle. Grind the spices until they are finely ground.
- In the same skillet, toast the cinnamon stick, cardamom pods, cloves, and dried bay leaves over medium heat until fragrant, stirring constantly to prevent burning.
- Remove the skillet from the heat and add the ground spices, ground turmeric, and ground nutmeg to the skillet. Stir well to combine.
- Transfer the mixture to an airtight container, such as a small jar, and store in a cool, dry place until ready to use.
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