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.

Share