Ingredients:

• 6 to 8 green cardamom pods, green husks removed and discarded
• 8 tablespoons (20g) whole coriander seed
• 3 tablespoon (10g) whole cumin seed
• 2 tablespoon (12g) whole black peppercorns
• 1 teaspoon (4g) whole cloves
• 1 teaspoon (4g) fennel seed
• 2 (3-inch) stick of cinnamon (6g)
• 2 star anise pod (1g)
• 1/2 teaspoon (2g) ground nutmeg
• 1/2 teaspoon (2g) ground mace
• 2 Bay Leaves

Method:

Cut or break up any large spices so that the grinder doesn't struggle when you grind the spices.

Place the whole spices in a large oven tray and keep the powdered spices separate as we will NOT be roasting them.

Dry Roast (Optional)

Preheat the oven to 160�Celcius (320�F).

Roast the whole spices for about 10 minutes in the preheated oven so they release the oils.

Once the spices have been roasted, let them cool down completely.

Note: If don't want to roast them, you can simply grind the all spices.

To grind the whole spices, you will need a heavy duty grinder.

Tip: Grinding the spices like this puts less pressure on the grinder and eases the grinding process.

Take about 2 handfuls of the spices and grind them into a powder.

Add another 2 handful of spices to the already ground spices and grind into a powder again.

Add more whole spices and continue this process until your grinding container is 3/4 full.

Then sieve the ground spices.

Tip: You don't want a very fine sieve but one that will remove any unground spices.

Credits

Healthy cooking by Meenu, Recipes and cooking tips, Facebook(r)