3 T (about 20) black or 2 T (about 75) green cardamom pods
3 cinnamon sticks, 3 inches long
1 T whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup Coriander seeds
Break open cardamom pods, remove seeds, and reserve. Discard skin. Crush
cinnamon with kitchen mallet or rollin pin to break into small pieces.
Combine all spices and roast in a dry frying pan until the start to turn
color and give off their fragrance. This will take about 5 minutes. Keep
moving the spices around to keep them from burning. Grind spices. Store in
air tight container.
From: Julie Sahini's Classic Indian Cooking
Posted by Mary f. in rec.food.cooking on Jan 22, 1996.