Ingredients
½ cup coriander seeds or sukha dhaiya
¼ cup cumin seeds or jeera
8 green cardamom
4 black cardamom
15 cloves
20 peppercorns
4” cinnamon sticks
4 bay leaves
1 small nutmeg
2 star anise
3 strands of mace
1 tbsp fennel seeds
Method
- Roast each and every spice on a low flame for a minute or two or till it leaves its fragrance and then allow it to cool and then grind to a fine powder -
Store in an dry airtight jar and use as required