1/2 CUP CUMIN SEEDS
1/2 CUP CORIANDER SEEDS
1 TABLESPOON BLACK PEPPERCORN
1 TABLESPOON CARDAMOM SEEDS
2 INCH CINNAMON STICK
1 TABLESPOON WHOLE CLOVES
1 TEASPOON GROUND NUTMEG (Do not dry roast)
Dry roast the spices separately in a pan over medium heat until fragrant.
Grind to a fine powder in a spice grinder. Store in a airtight jar.