1 tb Plus 1 tsp cardamom seeds
2 Inch cinnamon sticks,
-crushed 2 ts Whole cloves
1 tb Plus 1 tsp black peppercorns
3 tb Cumin seeds
3 tb Coriander seeds
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]