The main spice in most Indian curry dishes

Ingredients

1 tablespoon cardamom seeds
2 inch cinnamon stick
1 teaspoon black cumin seeds (use regular if necessary)
1 teaspoon cloves
1 teaspoon black peppercorns
1/4 average-sized nutmeg

Directions

Toast the ingredients in a dry frying pan until fragrant. Then, grind in an electric coffee grinder until finely ground. Store in a small air tight jar.

If you don’t have a grinder, you can make a reasonable substitute with ground spices. Use 1 teaspoon ground cinnamon and 1/2 teaspoon of ground nutmeg.

From “Madhur Jaffrey’s Indian Cooking”