Ingredients
- 2 cinnamon sticks
- 3 tb cumin seeds
- 3 tb coriander seeds
- 1 tsp black peppercorns
- 1 tsp cardamom seeds
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months.