Sigrid Shepard
http://www.thursdaynightfeast.com

2 parts whole coriander seed
1 part whole cumin seed
1/2 to 1 part whole black pepper corns (1/2 part milde, 1 part warm, 2
parts mix)
2 large pieces dal chini (cinnamon stick), crack with
pestle
1/4 to 1/2 part whole cardamom pods, crack pods in mortar and pestle,
remove seeds, compost husks


Place spices in blender ,coffee mill, mini bottle OR grind each seed and
spice individually in mortar and pestle ( I do this on trips in the bush
where I ALWAYS have my mortar and pestle! ) Blend or grind in mortar and
pestle or coffee mill until ground fairly fine. Do not grind more than
enough for 1 t o 2 months. Spices start losing their flavour as soon as
ground. As My Indian friend who taught me, Indian cooks only ground
enough for dinner! Store in tight container up to 6 months but throw away
after that as remainder has lost its punch!