|5 tsp||cumin seeds|
|4||green cardamom pods|
|3||black cardamom pods|
|2 tsp||coriander seeds|
|1-2 tsp||black peppercorns (to taste, if you like it spicy, add more)|
|1/2 tsp||grated nutmeg (to taste)|
- Add all the spices (except nutmeg) to a cast iron skillet and dry roast the spices on med-hi heat for ~5 minutes or until the spices darken and start to smell yummy. Stir often so they don’t burn.
- Add spices to a bowl, add nutmeg and let cool
- Grind spices into a fine powder either with mortar and pestle or spice grinder (avoid a coffee grinder since your spices will taste like coffee and vice versa).
- P.S. Forgot to add (don’t grind the cardamom pods, just the seeds
Notes: Good for at least 2 months or less in an air tight jar. Great for seasoning chicken for BBQs or for basic chicken stew/curry recipes.