1 teaspoon (5 ml) green cardamom, opened (retaining only the small beads inside)

1 teaspoon (5 ml) cumin seeds

1 teaspoon (5 ml) coriander seeds

1 teaspoon (5 ml) black peppercorns

1 teaspoon (5 ml) whole cloves

• 1 cinnamon stick or
• 1 teaspoon (5 ml) ground cinnamon

In a large skillet, toast the spices over high heat for 1 minute. Let cool, then finely grind with a mortar or a coffee grinder. Set aside.

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