Put the seeds from 10 cardamom pods and one 3-inch cinnamon stick in a dry skillet over medium heat with 1 tablespoon each cumin seeds and fennel seeds, 1 teaspoon whole cloves, and 1/2 teaspoon freshly grated nutmeg. Cook, shaking the pan, until fragrant, 1 to 2 minutes. Let cool, then grind to a fine powder. Makes about 1/4 cup.
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