Follow these steps for perfect results
cumin seeds
coriander seeds
cardamom seeds
black peppercorns
cinnamon stick
broken up (3-inch)
whole cloves
nutmeg
grated
saffron
Combine cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cinnamon stick, and whole cloves in a dry, heavy skillet.
Toast the spices over medium-high heat, stirring occasionally, until they darken and become aromatic (about 10 minutes).
Cool the spices completely.
Transfer the cooled spices to a spice mill or coffee grinder.
Grind the spices to a fine powder.
Stir in the grated nutmeg and saffron (if using).
Use immediately or store in an airtight container in a cool, dry place for up to 3 months.
Expert advice for the best results
Toast spices carefully to avoid burning.
Use fresh spices for the best flavor.
Adjust the spice blend to your taste preferences.
Everything you need to know before you start
5 minutes
Can be made ahead and stored.
Not applicable
Use in Indian dishes such as curries, stews, and lentil soups.
Complements the spice blend
Discover the story behind this recipe
Essential ingredient in many Indian dishes.
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