|Coriander seeds||4 Tablespoon|
|Cumin seeds||2 Tablespoon|
|Black peppercorns||1 Tablespoon|
|Cardamom seeds||2 Teaspoon|
|Cinnamon sticks||4 (8 Centimeter Each)|
|Whole cloves||1 Teaspoon|
|Whole nutmeg||1 , finely grated|
Over medium heat in a small pan roast separately first coriander, lien cumin, peppercorns, cardamom, cinnamon and lastly cloves.
Remove each spice from the pan as it begins to smell fragrant and cool it on a plate.
Put all into a blender and blend to a fine powder or pound in a mortar and pestle.
Mix in nutmeg and store in an airtight jar.
Will keep several months.
Makes 3/4 cup.