Ingredients:

  • Cumin (Jeera) seeds – 150 gm
  • Cloves – 50 gm
  • Nutmace (Javitri) – 50 gm
  • Black peppercorns – 50 gm
  • Green cardamom – 50 gm
  • Black cardamom – 50 gm
  • Cinnamon – 50 gm
  • Nutmeg (Jayphal) – 2
  • Long pepper (Pipli) – 20 gm
  • Star anise -5

Preparation:

  1. Dry roast the above spices over medium-high flame, ensuring they do not burn.
  2. Once the aroma comes, switch off the flame and transfer to a bowl. Let it cool down to room temperature.
  3. Once done, grind them into a fine powder.
  4. Transfer to an air tight container for storage.