Makes about 1/3 cup
3 tablespoons cardamom seeds
1 tablespoon black peppercorns
1 teaspoon whole cloves
1 teaspoon black cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon freshly ground nutmeg
One 2-inch cinnamon stick
1 small dried cayenne chile, seeded
Preheat the oven to 275 degrees Fahrenheit.
Put all the ingredients on a small, low-side baking sheet and roast in the oven for 20 minutes, or until the spices are lightly toasted and very aromatic. Place in a spice grinder and process until very fine. Pour into a nonreactive container with a lid. Cover tightly and store in a cool, dark spot for no more than 3 months.
StarChefs: Raji Jallepalli
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