Recipe

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• 5 green cardamom pods
• 1 cinnamon stick (1/2 inch)
• 5 cloves
• 2 bay leaves, dried
• 1 -2 tsp sunflower oil
• 2 tsp sesame seeds
• 2 tsp coriander seeds
• 4 tsp desiccated unsweetened coconut
• 10 black peppercorns
• 5 cassia buds (optional)
• 2 tbsp white poppy seeds

• 1 Split open the cardamom pods and remove the seeds from the husks.
• 2 Discard the husks.
• 3 Heat the oil in a small skillet and saute the cinnamon, cloves, cardamom seeds and bay leaves until the cloves swell.
• 4 Dry roast the remaining ingredients over a low heat until the coconut is slightly darker than a golden brown.
• 5 Stir and watch carefully as the coconut can suddenly burn!
• 6 Cool both mixtures, than place all the spices in a clean coffee grinder, and grind until fine.
• 7 Store in an airtight container for up to 4 months.