Ingredients: Nutmeg, Coriander, Pepprcorns, Black Cardamom, Green Cardamom, Fennel, Cumin, Cloves, Cinnamon, Star Anise, Curry Leaves
Storage:
Slow-roast each individual spice in a small pan, with a little bit of oil. Roasting helps get rid of any moisture in the spices making it easier to grind. Allow these roasted spices to completely cool before grinding them to a fine powder in the spice grinder. After grinding, sift the spice blend and run the larger grainy spices through the grinder again. This ensures that the spices are evenly ground. Store in an airtight glass jar.