Ingredients

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 2 whole allspice berries
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 5 dried red chilies, seeded, broken into small pieces (see Note)
  • 3 tablespoons sweet paprika
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cinnamon
  • 1 teaspoon turmeric

Instructions

  1. In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
  2. Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
  3. Store in an airtight container in a dark place.

Notes

If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.