By David Rocco’s Dolce India 


– 1 tbsp black peppercorn
– 1 tbsp cloves
– ½ tbsp. black cardamom
– ½ tbsp. green cardamom
– 1 tbsp coriander seeds
– 1 large bay leaf
– 2 tbsp cumin seeds
– 3-4 mace or nutmeg flowers


In a dry frying pan, toast your spices. Once you smell the wonderful mixture of aromas and they begin to slightly brown, remove from heat and pound the spices in a large pestle and mortar. Once everything has been pounded into a rough powder sieve to remove larger bits. Store in a dry airtight container.

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