Serves:

Ingredients:

2 1/2 c Coriander Seeds
1 c Cumin Seeds
1/4 lb Large Cardamoms
1/2 c Cinnamon
3/4 c Cloves
1 c Peppercorns
1 ts Grated Nutmeg

Method:

Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill.
This is to make them easier to grind and the seeds should not burn.
Peel the cardamoms.
Remove the husks and strawy bits.
grind all the spices in a blender or finely adjusted coffee grinder.
Stor in an airtight container.
Use as directed in the recipes.
From How To Make Good Curries by Helen Lawson Copyright 1973