Ingredients
- 2 cinnamon sticks
- 18 gr cumin seeds
- 18 gr coriander seeds
- 3 gr black peppercorns
- 2 gr 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.