- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp black peppercorn
- cinnamon stick
- 1 tsp cardamom seeds (seeds from about 20 pods)
- 1 tsp fennel seeds
- 1/2 tsp whole cloves
- 4 dried bay leaves
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
- Tip everything into a spice grinder including the Bay leaves and grind to a fine powder (or use a pestle and mortar).
- Store in a sealed jar for up to six months.