1 tb Plus 1 tsp cardamom seeds 2 Inch cinnamon sticks, -crushed 2 ts Whole cloves 1 tb Plus 1 tsp black peppercorns 3 tb Cumin seeds 3 tb Coriander seeds Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]