1 cup black cardamom pods, pods removed and discarded (i.e. 1 cup pods'
worth of seeds)
5 cinnamon sticks, broken into small pieces
1/4 cup black peppercorns
1/4 cup cumin seeds
2 Tablespoons whole cloves
1/4 whole nutmeg, grated
In a small heavy-bottomed pan, roast all of the ingredients over medium
heat, stirring constantly until the spices become a shade darker and
are very aromatic. Remove from the heat. Let cool a bit and then grind
to a fine powder in a small coffee or spice grinder. Store in an
airtight container. Makes 1 cup
From: Feast of India by Rani.
Posted by Nancy Wenlock to rec.food.cooking on April 23, 1996.