20 gms. Peppercorns 10 gms. cloves 20 gms. cinnamon 15 gms. brown cardamoms peeled 10 gms. caraway or cumin seeds. | Lightly roast all ingredients on a griddle. Grind to a powder and sieve. Roasting of spices: Before grinding, the spices are sometimes roasted to bring out the characteristc aromas. To roast, place spices in a small, heavy skillet on medium heat. Stir continously until the spices darken by a few shades and give out their distinct aromas. |