Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          coriander seeds
   1      cup           cumin seeds
     1/4  pound         large cardamoms
     1/2  cup           cinnamon
     2/3  cup           cloves
   1      cup           peppercorns
   1      tablespoon    grated nutmeg

Preparation:

Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms and remove the husks. Grind all the spices in a blender or finely adjusted coffee grinder. Store in an airtight container. Use as directed in the recipes.