2 3-in. cinnamon sticks
1/4 c coriander seeds
2 T cumin seeds
2 T black peppercorns
2 t cardamom seeds
2 t whole cloves
1 t fennel seeds
Crush cinnamon into small pieces, place all spices on a baking tray and
heat in a 200 deg (F) oven for 30 min. Stir spices once or twice during
baking. Remove from oven, cool briefly. Pulverize in batches in
coffee/spice grinder, or at once in blender. Store in cool dark place, use
within three months.
From: Sundays at Moosewood Restaurant (halved)
Posted by David Ratigan to rec.food.cooking on May 11, 1996.