Ingredients
- 15g (1/4 cup) coriander seeds (sabut dhaniya)
- 7g (2 tablespoons) cumin seeds (jeera)
- 5g fennel seeds (saunf)
- 7g (1 tablespoon) green cardamom pods (hari elaichi)
- 3g (3 pods) black cardamom (badi elaichi)
- 6g cinnamon (dal chini) — use Ceylon cinnamon if available
- 5g (1/2 tablespoon) cloves (laung)
- 4g (1/2 tablespoon) black peppercorns (kali mirch)
- 3g (3 twigs) mace (javitri)
- 1/2 nutmeg (jaiphal), whole — break before adding
- 2g (2 large) bay leaves (tej patta)
- 2–3 dry Kashmiri red chillies, deseeded (optional)
Method
- Break the larger spices into pieces before starting: snap the bay leaves, break the cinnamon, crack the cardamom pods. This helps them toast evenly.
- Place everything in a cold, wide heavy-bottomed pan. Set over low heat. Stir continuously for 5–7 minutes until the spices are fragrant and just starting to darken. Do not let them smoke — over-roasting drives off the aroma and turns it bitter.
- Spread on a plate and cool completely. Do not grind while warm — it creates steam and produces uneven powder.
- Grind in a spice grinder in 30–40 second bursts until fine. Sieve if you want a uniform powder.
Storage
- Container: Airtight glass jar, away from light and heat.
- Shelf life: Up to 3 months. After that the aroma fades — still usable but less potent.
Notes
- Nutmeg is strong — 1/2 a whole seed is enough for a full batch. More makes it medicinal.
- Black cardamom adds a woody, smoky depth that green cardamom can't replicate. Worth sourcing from an Indian grocery.
- Ceylon cinnamon (true cinnamon) is milder and sweeter than the cassia variety sold in most supermarkets. Either works but the flavour differs.
Variations
- Lighter — reduce the cloves and cinnamon by half for a more cumin-forward blend.
- With pepper — add 1 tsp black peppercorns for extra warmth.
Added Aug 27, 2026 · Updated Aug 27, 2026