|Coriander seed||2 1⁄2 Ounce|
|Black cardamom seeds||1 Ounce, peeled|
|Whole cumin seed/1/2 ounce ground cumin||1 Ounce|
|Whole black peppercorns/1/4 ounce ground pepper||1⁄2 Ounce|
|Whole cloves||1⁄2 Ounce|
|Ground cinnamon||1⁄2 Ounce|
Preheat an 8-inch skillet over medium heat.
Add whole seeds and spices (not ground) and cook 4 to 5 minutes, stirring frequently.
Place in blender with glass (not plastic) container or in small grinder, or use mortar and pestle, mallet or rolling pin, and reduce to powder.
Transfer mixture to strainer set over glass or metal bowl.
Regrind any pieces left unground.
Add cumin and pepper, if not using whole spices, and cinnamon and mix to blend.
Store in tightly covered jar.