• 10 to 12 blades mace
  • 8 to 10 cinnamon sticks
  • 25 whole cloves
  • 25 green cardamom pods
  • 10 to 12 black cardamom pods
  • 8 to 10 bay leaves
  • 8 teaspoons cumin seeds
  • 4 teaspoons whole black peppercorns
  • 1/2 teaspoons grated nutmeg


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.