NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- Dried bay leaves, dried15 g
- Black cardamom seeds75 g
- Green cardamom seeds40 g
- Cinnamon sticks, about 2.5 cm long20 stick
- Whole cloves, whole20 g
- Coriander seeds35 g
- Cumin seeds20 g
- Fennel seeds25 g
- Mace20 g
- Black peppercorns70 g
- Rose leaves15 g
- Ginger powder15 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
Remove from the heat, transfer to a cool container, and let cool.
Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder.
Region evidence: no stated origin (basic dish)
