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Place a small nonstick saut pan over medium heat. Add the mace and dry-roast until fragrant. Transfer to a bowl.
One spice at a time, dry-roast cinnamon, cloves, green cardamom, black cardamom, bay leaves, cumin and peppercorns, and transfer to the bowl. Set aside to cool completely.
Transfer to a spice grinder and grind to a fine powder. Add the grated nutmeg. Store in an airtight container.