Ingredients:
- ½ cup cumin seeds
- ¼ cup whole coriander seeds
- ¼ cup black peppercorns
- ¼ cup fennel seeds
- 2 tsp mace
- 10 cinnamon sticks
- 2 tsp caraway seeds
- 2 tsp cloves
- 20 green cardamom
- 5 black cardamom
- 1 nutmeg
- 12 bay leaves
- 1 star anise
- 2 tsp dry ginger powder (add later)
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Method:
- Clean all whole spices well and sun-dry for 1–2 days (or lightly roast separately in a pan without changing color).
- Cool completely, then coarsely crush in a mortar-pestle or grind together in a mixer.
- Sieve, add dry ginger powder, mix well, and store in an airtight jar. Keeps aroma and color intact for 5–6 months.
