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.
Submitted by Gretchen Grant Contributed on: and modified on Sunday January 30th, 2005