Ingredients

• 4 ceylon cinnamon sticks, crushed
• ¼ cup black cumin seed
• 2 large bay leaves, crushed
• 4 green cardamom pods
• ¼ cup black peppercorns
• 1 ½ teaspoons whole cloves
• 1 tablespoon fennel seed
• 1 teaspoon chopped fresh mace
• 1 pinch ground nutmeg

Preparation

1. Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and ceylon cinnamon sticks and dry roast until fragrant (6 to 10 minutes).
   
2. Allow to cool; add nutmeg.
   
3. Grind the spices into a fine powder using a spice grinder or coffee grinder.
   
4. Store in an airtight container.