Ingredients
Equipment
Method
- Heat a heavy-duty frying pan in medium heat. Add the cardamom, cumin seeds, cloves and cinnamon stick, stirring constantly. When the cumin seeds turn to a darker shade of brown, remove from the heat and transfer to a bowl to cool. Using a spice grinder or a coffee grinder, place the nutmeg, mace and the roasted spices and grind until you have the consistency of a store-bought ground black pepper. This can be kept in an airtight glass container in a dark place for 6 months.
