Ingredients:
1 tbsp cumin seeds
1 tbsp fennel seeds
1/2 tbsp black peppercorn
4 star anise
1 whole nutmeg
1 tbsp whole cardamom pods
2 tbsp coriander seeds
1 tsp whole cloves
1 tbsp cinnamon stick broken into pieces (about a 12.5cm (7 in) piece)
4-5 dry red chillies
1 blade of mace/javatri (optional)
Method:
Place a heavy-based pan over medium-high heat. Once the pan is hot add the black peppercorns, star anise, whole nutmeg, and whole cardamom pods. Toast, stirring frequently, for 5 minutes, to a void burning, until they are evenly darkened and aromatic.
Now add all the remaining spices and toast for 5 minutes more, or until the coriander seeds turn brown. Keep stirring constantly during this time to ensure the spices do not burn.
Turn off the heat and keep cooking, stirring constantly, for 2 minutes more. Immediately tip the spices onto a plate and set aside to cool completely.
Transfer the spices to a spice or coffee grinder and render to a powder. Transfer to an air-tight jar where it will keep for 2 months and for 6 months if stored in the refrigerator.
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