Ingredients
6 1/2 tablespoons black peppercorns
1/4 cup cumin seeds
1 1/2 tablespoons green cardamom pods
1 1/2 teaspoons whole cloves
3 1/2 tablespoons ground turmeric
Preparation
Place peppercorns, cumin seeds, cardamom pods, and cloves in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder; grind and mix with turmeric. Store in an airtight container in a cool, dark place for up to 3 months.
