Ingredients

  • black cardamom pods 5 black cardamom pods
  • black peppercorns 1 tablespoon black peppercorns
  • coriander seed 2 tablespoons coriander seed
  • cumin seed 1 tablespoon cumin seed
  • dried arbol chiles 6 dried Kashmiri chiles or arbol chiles
  • fennel seed 1 tablespoon fennel seed
  • french stick 1 (3-inch) cassia stick
  • green cardamom pods 1 teaspoon green cardamom pods
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How to make it

  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Combine the spices on a rimmed baking sheet and place in the oven. Check after 3 minutes to make sure they aren’t browning. Continue to check their progress, and toast until hot and fragrant but not browned, about 8 minutes. Immediately transfer to a bowl and set aside until cool enough to handle.Using a coffee grinder dedicated for spices, grind to a fine consistency. Use at once or store in an airtight jar at room temperature for up to 3 days.