Indian Condiment recipes

25 black cardamom pods
2 Tbsp (30 ml) ground cinnamon
2 Tbsp (30 ml) ground pepper
3 Tbsp (44 ml) ground cloves

Grind cardamom pods with skins in spice or coffee grinder until powdered. Strain through sieve and discard husks. Place in small nonstick skillet, with cinnamon, black pepper, cloves. Roast over med heat until heated through, 30-40 sec, shaking skillet to stir spices. Cool completely. Store in airtight container in cool dark place or refrigerate 6-8 mo. Makes 1/2 c. (119 ml)

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday January 30th, 2005